This is a recipe from Aunt Janice. It needs to be made at least the day before (except the avocado) to let all the flavors blend. I took it to a neighborhood party last week and it is yummy. I know my kids all love it and Alyssa uses as a salad topper. I tried it out and that is another great way to use it. I was eating it with lime-flavored tortilla chips and was thinking that a little fresh lime and cilantro might make it even better. I might try that next time. I also have added beans to this recipe because I like to add the protein, it tastes good and makes even more of it.
Avocado- Corn Salsa5 garlic gloves, minced
1/4 cup olive oil
3 Tbsp white vinegar
1/4 cup lemon juice
1 tsp. dried oregano
1/2 tsp salt
1/4 tsp pepper
1 pkg. (16 oz.) frozen corn - thawed
1 can black beans
2 cans sliced black olives
1 medium sweet red pepper, chopped
1 small onion, chopped small
4 avocados, chopped into cubes
Mix garlic, oil, vinegar, lemon juice, oregano, salt and pepper and mix well. Combine corn, beans, olives, red pepper and onion. Pour dressing over corn mixture and refrigerate overnight. Just before serving add the avocados. Serve with tortilla chips.
