Avocado Salsa

Name: Avocado Salsa
Prep time: 20 min
Total time: 20 min
Yield: about 7 cups
Cuisine: North America, Mexican
Ingredients: 1-2/3 cups (about 8-1/4 ounces) frozen corn, thawed; 2 cans (2-1/4 ounces each) sliced ripe olives, drained; 1 medium sweet red pepper, chopped; 1 small onion, chopped; 5 garlic cloves, 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 pepper; 4 medium ripe avocados, peeled; Tortilla chips

Total Time Prep: 20 min. + chilling

Yield about 7 cups

Contest Winner

Test Kitchen Approved

This avocado salsa is smooth, cool and downright refreshing. Scoop it with chips, spoon it over chicken or steak—or just eat it on its own!

Ingredients

1-2/3 cups (about 8-1/4 ounces) frozen corn, thawed
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 medium sweet red pepper, chopped
1 small onion, chopped
5 garlic cloves, 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 pepper
4 medium ripe avocados, peeled
Tortilla chips

Directions

Combine corn, olives, red pepper and onion. In another bowl, mix the next 7 ingredients. Pour over corn mixture; toss to coat. Refrigerate, covered, overnight.
Just before serving, chop avocados and stir gently into salsa. Serve with tortilla chips.

Nutrition Facts

1/4 cup: 82 calories, 7g fat (1g saturated fat), 0 cholesterol, 85mg sodium, 5g carbohydrate (1g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat.

I was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! —Susan Vandermeer, Ogden, Utah

Recipe Creator