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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I can eat this salsa as a meal It's great with any kind of tortilla chips, but I always use the ones that act more of like a spoon....or Scoop. Heck, forget the chips and just use the spoon! It's just that good. I thank my mom for this keeper. Ingredients:
1 (16 ounce) bag frozen corn, thawed |
2 (4 ounce) cans of sliced black olives, drained |
1 medium sweet red pepper, chopped |
1 small onion, chopped |
5 garlic cloves, chopped (i use jarred) |
1/3 cup olive oil |
1/4 cup lemon juice |
3 tablespoons vinegar, any kind |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon pepper |
4 -5 ripe avocados, peeled and cubed |
Directions:
1. Mix first 5 ingredients in a large bowl.
2. In a med. bowl, mix the next 6 ingredients, to make a dressing.
3. Add the 4 to 5 chopped avocado (depends how much you love avocados, which I DO) to the veggie mix.
4. Add all the dressing to the veggies and chill at least 3 hours (if you can wait that long) to develop the flavors.
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