Avocado Salsa

By Julesong on September 02, 1999

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    1. 1 (16 ounce) packages frozen corn, thawed ( you can substitute peeled chopped cucumber if you don't like corn)
    2. 2 (2 1/4 ounce) cans black ripe olives, sliced, drained
    3. 1 red bell pepper, seeded and chopped
    4. 1 cup chopped onion
    5. 5 -6 cloves garlic, minced
    6. 1/3 cup green olives or 1/3 cup vegetable oil
    7. 1/4 cup lemon juice, or lime juice or a combination
    8. 3 tablespoons white vinegar or 3 tablespoons cider vinegar
    9. 1 teaspoon dried oregano
    10. 1/2 teaspoon salt, to taste
    11. 1/4 teaspoon freshly ground pepper
    12. 4 ripe Avocados


  1. In a large bowl, combine the corn (or cucumber), olives, red pepper, and onion.
  2. In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper; mix well.
  3. Pour over corn (or cucumber) mixture; toss to coat.
  4. Cover and refrigerate overnight.
  5. Just before serving, chop avocados and stir into salsa.
  6. Serve with tortilla chips. Note: make sure that you get good, ripe avocados! Also, you can add some minced jalapeno if you'd like a bit of spiciness.