"The belly rules the mind."--Spanish Proverb

Avocado Salsa Recipe

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This recipe for Avocado Salsa, by , is from Panek Family and Friends Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bella Panek
Added: Friday, November 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 package (16 ounces) frozen corn, thawed
2 cans (21/4 ounces each) sliced olives, drained
1 medium sweet red pepper, seeded and chopped
1 small onion, chopped
5 garlic cloves, minced
1/3 cup olive or vegetable oil
1/4 cup lemon juice
3 tablespoons cider or white wine vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
4 medium ripe avocados
Tortilla chips

Directions:
Directions:
In a large bowl, combine corn, olives, red pepper and onion. In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper; mix well. Pour over corn mixture; toss to coat. Cover and refrigerate overnight. Just before serving, chop avocados and stir into salsa. Serve with tortilla chips.

Number Of Servings:
Number Of Servings:
Approx. 7 cups
Personal Notes:
Personal Notes:
I got this recipe from a Taste of Home cookbook. Don't let that fool you, it's a pretty tasty salsa and it gets spicier the longer it sits in the refrigerator.

 

 

 

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