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Avocado Salsa

 Avocado Salsa
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
28 ServingsPrep: 20 min. + chilling

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.
Nutritional Facts: 1/4 cup (calculated without chips) equals 82 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 85 mg sodium,

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Avocado Salsa (continued)

Nutritional Facts: 5 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 1-1/2 fat.
Wine: This recipe pairs well with a sweet red wine.: Taste of Home Special Offer: Enjoy this recipe with Fizz 56 Brachetto Italy N/V, sparkling and sweet with hints of raspberry and cherry. Buy now and get 3 bottles for $49.99. Order Now