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