Avocado Corn Salsa - Savoryslurper

Ingredients

1 (16 ounce) package frozen corn kernels, thawed

2 (2.25 ounce) cans sliced ripe olives, drained

1red bell pepper, chopped

1 small onion, chopped

5 cloves garlic, minced

⅓ cup olive oil

¼ cup lemon juice

3 tablespoons cider vinegar

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon ground black pepper

4avocados – peeled, pitted and diced

Directions

Step 1

In a large bowl, mix corn, olives, red bell pepper and onion.

Step 2

In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the cornmixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.

Step 3

Stir avocados into the mixture before serving.

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