Avocado Salsa

Print Recipe
Avocado Salsa
Course Appetizer
Prep Time 20 minutes. + chilling
Servings
28
Ingredients
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1-2/3 cups (about 8-1/4 ounces) frozen corn, thawed
  • 1 small onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1/3 cup olive oil
  • 5 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/4 cup lemon juice
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • Tortilla chips
  • 4 medium ripe avocados, peeled
Course Appetizer
Prep Time 20 minutes. + chilling
Servings
28
Ingredients
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1-2/3 cups (about 8-1/4 ounces) frozen corn, thawed
  • 1 small onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1/3 cup olive oil
  • 5 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/4 cup lemon juice
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • Tortilla chips
  • 4 medium ripe avocados, peeled
Instructions
  1. 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.
  2. Just before serving, chop avocados; stir into salsa. Serve with tortilla chips.
Recipe Notes

NUTRITIONAL FACTS

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.

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