Avocado Salsa

Avocado Salsa

I was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! —Susan Vandermeer, Ogden, Utah

Prep: 20 min. + chilling
28 servings

Prep: 20 min. + chilling
28 servings

1-2/3 cups (about 8-1/4 ounces) frozen corn, thawed
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 medium sweet red pepper, chopped
1 small onion, chopped
5 garlic cloves, 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

1/4 cup: 82 calories, 7g fat (1g saturated fat), 0 cholesterol, 85mg sodium, 5g carbohydrate (1g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat.

Combine corn, olives, red pepper and onion. In another bowl, mix the next seven ingredients. Pour over corn mixture; toss to coat. Refrigerate, covered, overnight.
Just before serving, chop avocados; stir into salsa. Serve with tortilla chips. Yield: about 7 cups.
Originally published as Avocado Salsa in Taste of Home October/November 1997, p29

Sparkling Wine
Enjoy this recipe with a sparkling wine.

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I was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! —Susan Vandermeer, Ogden, Utah

Source: http://www.tasteofhome.com/recipes/avocado-salsa