"Hunger is the best sauce in the world."--Cervantes

Avacado Salsa Recipe

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This recipe for Avacado Salsa, by , is from REESE Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paul & Pam Reese
Added: Monday, September 3, 2007


1-16oz. pkg. frozen corn, thawed
2-2 1/4 oz. cans sliced blk olives, drained
1- med. red pepper, chopped
1- sm. onion, chopped fine
5-cloves garlic, chopped fine
4-Avacados, chopped
1/3 cup Olive oil
1/4 cup lemon juice
3 tblsp. white wine vinegar
1 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper

Combine corn, olives, pepper, onion & garlic together.
Mix dressing ingredients and pour over corn mixture. Refrigerate overnight.
Add chopped avacados just before serving.
Serve with corn chips.




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