Avocado Salsa

Ingredients

• 16oz. frozen sweet corn kernels, thawed

• 7 oz. Lindsay® Kalamata Olives, drained and sliced (or any type of olives)

• 1 medium red roasted pepper, chopped

• 1 small onions, chopped

• 5 medium garlic cloves, minced

• 1/3 cup olive oil

• 1/4 cup fresh lemon juice

• 3 tablespoon cider vinegar

• 1 teaspoon oregano leaves, dried

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper, ground

• 4 ripe avocados, pitted and diced

Cooking Directions

1. In a large bowl, mix corn, olives, roasted red pepper, and onion. Set aside.

2. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt, and pepper. Pour into the corn mixture and toss to coat.

3. Cover and chill in the refrigerator 8 hours, or overnight. Stir avocados into the mixture before serving.