Avocado Salsa

    (314)
    30 mins

    People cannot get enough of this appetizer! Takes some time putting together but it's worth the work!! Serve with tortilla chips.


    276 people made this

    Ingredients
    Serves: 32 

    • 1 (16 ounce) package frozen corn kernels, thawed
    • 2 (2.25 ounce) cans sliced ripe olives, drained
    • 1 red bell pepper, chopped
    • 1 small onion, chopped
    • 5 cloves garlic, minced
    • 1/3 cup olive oil
    • 1/4 cup lemon juice
    • 3 tablespoons cider vinegar
    • 1 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 4 avocados - peeled, pitted and diced

    Directions
    Prep:30min  ›  Ready in:30min 

    1. In a large bowl, mix corn, olives, red bell pepper and onion.
    2. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
    3. Stir avocados into the mixture before serving.

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    Reviews and ratings
    Global ratings:
    (314)

    Reviews in English (240)

    by
    223

    Going to make this tomorrow! Just a hint about dicing avacados...I saw a chef slice an unpeeled avacado in half length-wise, remove the pit, then use a sharp knife to slice the avacado (while UNPEELED) and removed the fruit from the skin by scooping it out with a rubber spatula. It works like a charm!  -  25 Jan 2002  (Review from Allrecipes US | Canada)

    by
    168

    Just like everyone else, I received raves and requests for this recipe. I accidentally added too many olives, but no one noticed. My suggestion is to use frozen WHITE corn as it is sweeter and has a nice crisp pop. And, I would add more avocado (the ones I used were too small) otherwise it looks more like a corn salsa instead of avocado salsa. Per other suggestions here, I added a minced jalapeno (take out seeds and veins if you don't like the heat), chopped cilantro and sliced green onion. It makes this recipe just perfect! Thanks a bunch, people!  -  17 Jun 2003  (Review from Allrecipes US | Canada)

    by
    102

    I took the suggestion of making a wrap with this for an easy dinner. I grilled a couple of chicken breasts, sliced them up, and folded them into flour tortillas with about 2/3 cup of the salsa in each. I also used, instead if the oregano, about 1/2 cup fresh chopped cilantro, and added in 1 tsp groung cumin. Very good.  -  04 Apr 2004  (Review from Allrecipes US | Canada)

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