Friday, December 31, 2010

Avocado Salsa

16 oz. frozen corn
1 large can sliced olives
1 red bell pepper- diced
1 small purple onion- diced
3-5 cloves garlic
1/3 c. olive oil
1/4 c. lemon juice
3 Tbs. red wine vinegar
1 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper
2 large avocados- diced

Mix all ingredients in a medium sized bowl and allow to sit for at least 1 hour prior to serving. Serve with your favorite tortilla chips.

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