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Avocado Salsa Recipe

   
 

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     Avocado Salsa

Category   Appetizers
Sub Category   None
Servings   32
Preptime   30 mins

Ingredients
One 16 oz package frozen corn kernels, thawed
2 (2.25 ounce) cans sliced ripe olives, drained
1 red bell pepper, chopped
1 small onion, chopped
5 cloves garlic, minced
1 can green chilies
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
 
1 cup fresh cilantro, chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 avocados - peeled, pitted and diced

Instructions
In a large bowl, mix corn, olives red bell pepper, chilies and onion.
In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, cilantro, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
Stir avocados into the mixture before serving.
Serving Suggestions
Great for a party, serve with tortillas


Originally Submitted
11/9/2010





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