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Avocado Salsa Recipe

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When I found this recipe, I was planning a party and thought it might be fun, different salsa to set out with chips. It was an absolute success. People love the garlic, corn and avocado combination. —Susan Vandermeer, Ogden, Utah

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Avocado Salsa Recipe

Prep: 20 min. + chilling

Yield: 28 Servings

20 20

Ingredients

1-2/3 cups frozen corn, thawed
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 medium sweet red pepper, chopped
1 small onion, chopped
5 garlic cloves, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
4 medium ripe avocados, peeled
Tortilla chips

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. Pour over corn mixture and toss to coat. Cover and refrigerate overnight.
Just before serving, chop avocados and stir into salsa. Serve with tortilla chips. Yield: about 7 cups.

Originally published as Avocado Salsa in Taste of Home October/November 1997, p29

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Avocado Salsa (5)

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Avocado Salsa

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Reviewed on Feb. 04, 2012 by Tricia923

We make this recipe at all our parties. Always a a big hit!

Reviewed on Dec. 14, 2011 by MuddyMarj

Also great to add a can of black beans - rinsed and drained.

Reviewed on Aug. 10, 2011 by srmorris942

I make this all the time and even add cilantro for a change. Delicious!!

Reviewed on Jul. 31, 2011 by sarnelleja

I made this salsa for 4th of July and my family LOVED it! I made it the night before the BBQ so that it had time to marinate, only thing I didn't end up including were the avocados, because the ones I bought were too mushy for the salsa. But it tasted great!