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Avocado Salsa
A rustic avocado salsa with corn, olives, and peppers. Brought to you by dLife®
32 Servings
Prep: 30 min. Cook: 0 min.
Ingredients
16 ounces frozen sweet corn kernels, thawed
4-1/2 ounces pitted calamata olives, drained and sliced or any type of olives
1 medium red bell pepper, chopped
1 small onion, chopped
5 garlic cloves, minced
1/3 cup olive oil
1/4 cup fresh lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoons salt
1/2 teaspoons black pepper
4 avocado, pitted and diced
Directions
In large bowl, mix corn, olives, red bell pepper, and onion. Set
aside.
In small bowl, mix garlic, olive oil, lemon juice, cider vinegar,
oregano, salt, and pepper. Pour into corn mixture and toss to coat.
Cover and chill in refrigerator 8 hours, or overnight.
Peel, dice and stir avocados into salsa before serving.
Nutrition Facts:
1 serving equals 78 calories,
© Taste of Home 2013
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Avocado Salsa
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Nutrition Facts:
6 g fat (1 g saturated fat), 48 mg sodium, 6 g carbohydrate, 1 g protein.
Diabetic Exchanges:
1-1/4 fat, 1/4 starch.
© Taste of Home 2013