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

Avacado Salsa Recipe

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This recipe for Avacado Salsa, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Somers
Added: Wednesday, October 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (16 oz.) pkg. frozen corn kernels, thawed
2 (2.5 oz.) cans sliced ripe black olives, drained
1 red bell pepper, chopped
1 small onion, chopped
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
2 Tbs. cider or white wine vinegar
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. ground black pepper
4 avocados, peeled, pitted and diced

Directions:
Directions:
In a large bowl, mix corn, olives, red bell pepper and onion. In a small bowl, mix garlic, olive oil, lemon juice, vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours or overnight. Just before serving, chop avocados into cubes and stir into the mixture. Serve with tortilla chips.

Number Of Servings:
Number Of Servings:
7 cups

 

 

 

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