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Avocado Salsa Recipe

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This recipe for Avocado Salsa, by , is from 50TH ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sheila Bennett
Added: Tuesday, May 12, 2009


1 16 oz pkg frozen corn
2 cans (2 1/4 oz each) sliced ripe olives, drained
1 medium sweet red pepper, chopped
1 small Vidalia or sweet onion, chopped
4 cloves garlic, crushed or minced
1/4 cup lemon juice
1/4 cup olive oil
3 T cider vinegar
3 T Italian dressing
1 tsp dried oregano OR 3 tsp fresh minced oregano
1/2 tsp salt
1/8 to 1/4 tsp pepper
4 medium ripe avocados, peeled and diced

In a large bowl combine corn, olives, red peppers, onion and avocado. In a small bowl combine garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper; mix well. Pour over corn mixture and gently stir to coat. Serve with tortilla chips. Makes about 7 cups.




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