Description
Fresh avocado salsa with corn, olives, peppers, and a bright citrus dressing. This chunky salsa makes a refreshing appetizer served with crispy tortilla chips.
Ingredients
Scale
- 1–2/3 cups frozen corn, thawed
- 2 cans 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 and chopped
- Tortilla chips for serving
Instructions
- Combine corn, olives, red pepper, onion, and garlic in a large bowl
- In another bowl whisk together olive oil, lemon juice, cider vinegar, oregano, salt, and pepper
- Pour dressing over corn mixture and toss to coat evenly
- Cover and refrigerate overnight so the flavors blend together
- Just before serving chop the avocados
- Gently stir avocado into the salsa
- Serve immediately with tortilla chips
Notes
- Add avocado just before serving to prevent browning
- For stronger flavor allow the vegetable mixture to chill overnight
- Store leftovers in an airtight container in the refrigerator and consume within one day
- Prep Time: 20 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 82
- Sugar: 1
- Sodium: 85
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 2
- Protein: 1
- Cholesterol: 0