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Avocado Salsa

VegetarianNo-CookMexican

Time: 8 hours 20 minutes

Yield: 14 servings

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About

Whether you need an easy snack on hand or a fun bite for a party, Avocado Salsa can help you out either way! Get ready to dip your chips into a bunch of fresh and juicy veggies that have been chilled in a tangy, citrusy dressing. It's the perfect slightly-sweet and salty combo. Grab your favorite crunchy bites and dunk them into Avocado Salsa, whatever the occasion!

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Ingredients

  • 1 2/3 cups frozen corn, thawed
  • 2 (2.25-ounce) jars sliced ripe olives, drained
  • 1 medium sweet red pepper, chopped
  • 1 small onion, chopped
  • 5 cloves garlic, minced
  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 3 tablespoons cider vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 medium ripe avocados, peeled
  • tortilla chips, to taste, for serving

Directions

Step 1 -In a large bowl, combine the corn, the olives, the red peppers, and the onions.

Step 2 -In another bowl, mix the garlic, the oil, the lemon juice, the cider vinegar, the oregano, the salt, and the pepper together.

Step 3 -Pour the lemon juice mixture over the corn mixture and toss to coat.

Step 4 -Refrigerate the salsa mixture, covered, overnight.

Step 5 -Chop the avocados and add them to the salsa mixture, gently stirring to combine.

Step 6 -Serve the salsa with the tortilla chips.

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