"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Avocado Salsa Recipe

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

Janet Ast
Added: Monday, December 29, 2008


1 (16 oz.) package frozen corn kernels, thawed
1 (2.25 oz) cans sliced ripe olives
1 small onion
5 cloves garlic, minced
1/3 c. olive oil
1/4 c. lemon juice
4 T. cider vinegar
1-2 tsp. dried oregano
1 tsp. salt
1/2 tsp. ground black pepper
4 avocados- peeled, pitted and diced
1 can black beans-drained and rinsed

1. In a large bow, mix corn, olives and onion
2. In a small bow, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.

3. Stir avocados into the mixture before serving

Personal Notes:
Personal Notes:
I like to add 1 can hot and 1 can mild Rotel to this before adding avocados.




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