Thursday, May 21, 2009

Avacado Salsa

1 16 oz package frozen corn kernels; thawed
2 2.25 cans sliced olives; drained
1 red bell pepper; chopped
1 very small onion; chopped
1 jalapeno pepper; seeded and choped
3 tbsp fresh cilantro; minced
5 cloves garlic; minced
1/3 cup olive oil
1/4 cup lime juice
3 tbsp. cider vinegar
1 tsp dried oregano
1/2 tsp salt
4 - 5 avacados; peeled and cubed
3 medium tomatoes; finely diced

Mix all together and let sit in the fridge for at least an hour before serving. Makes a large amount, but it won't last! Great to take to a get together or have at a party!

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