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Avocado Salsa Recipe

Avocado Salsa Recipe photo by Taste of Home

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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 California 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.

Nutritional Facts 1/4 cup (calculated without chips) equals 82 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 85 mg sodium, 5 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 1-1/2 fat.

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

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Avocado Salsa

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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!

Reviewed on Jul. 11, 2011 by clamshell

Excellent! Where ever I take it, the recipe is always requested!

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