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This recipe for DIP ~ AVOCADO SALSA, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, September 29, 2008


1 pkg. frozen corn
2 cans sliced black olives (2 1/4 oz. each)
1 medium red pepper, chopped
1 onion, chopped
1/3 c. vegetable oil
2 cloves garlic, crushed
1/4 c. lemon juice
3 T. cider vinegar
1 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper
4 medium ripe avocados

In a large bowl, combine corn, olives, red pepper, and onion. In a second bowl, mix garlic, oregano, oil, lemon juice, vinegar, salt and pepper. Pour over corn mixture and toss to coat. Cover and refrigerate. Will keep for several days in the refrigerator. Just before serving, add chopped avocado. Serve with sturdy tortilla chips.




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