Avocado Salsa

Avocado Salsa

A rustic avocado salsa with corn, olives and peppers. Recipe provided by dLife.

  • prep
  • 32 servings


  • 16oz. frozen sweet corn kernels, thawed

  • 4 1/2oz. Lindsay┬« Pitted Kalamata Olives, drained and sliced (or any type of olives)

  • 1 medium Lindsay┬« 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 fresh California avocados, pitted and diced

Cooking Directions

  1. In a large bowl, mix corn, olives, red bell 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.


  • Calories78.2
  • Fat6g
  • Protein1g
  • Cholesterol0mg
  • Total Carbs6g
  • Fiber1.8g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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