An Easy Avocado Salsa
This tangy and sweet salsa works great as a side salad, add it to a sandwich, burrito, your tacos, pasta and of course those crackers and chips!
Ingredients
- 1 Package frozen corn or 2 canned corn, drained.
- 2 cans 2.25 oz. sliced black olives Drained.
- 1 Red Bell Pepper Chopped
- 1 small Onion Diced or 1 Tbsp. powdered onion.
Dressing
- 1 tsp Minced Garlic
- 1/3 Cup Oil Avocado or olive oil.
- 1/4 Cup Lemon Juice
- 3 Tbsp Apple Cider Vinegar
- 1 tsp Italian Seasoning
- 1/2 tsp Salt
- 1/2 tsp Pepper
Add last
- 3 Avocados Peeled, pitted and diced. Save Avocados until you are ready to serve.
Instructions
- Cook the corn on the stove or in the Microwave. After the corn is done, drain extra water off the corn, set aside to cool.
- If using canned corn, all that needs to be done is to drain the corn before adding to the large bowl.
- Clean and dice the onion and pepper.
- In a large bowl add the corn, pepper, and onion.
- Drain and add sliced black olives to the bowl.
- Cut up the avocados and add to your large serving bowl.
- But if serving the next day, leave the avocado out until the day of serving the salsa.
- In a smaller bowl , mix the garlic, lemon juice, oil, apple cider vinegar, and the seasonings together.
- Pour the dressing over the ingredients in the large bowl.
- Toss lightly to coat everything evenly.
- Cover the bowl and place in the refrigerator for a few hours or over night to let the salsa marinate.
- This easy avocado salsa will keep in the refrigerator up to 2 days.
- After 2 days the avocado tends to get really mushy and starts to turn a not so appetizing brown.
Ways to enjoy An Easy Avocado Salsa
- Add this salsa to your favorite hot or cold pasta.
- Try it as a condiment on your favorite sandwich.
- Scoop the salsa on top of a bed of lettuce.
- Serve the salsa along with your favorite crackers or chips.
Notes
This sweet and tangy Avocado Salsa is great as a side dish, chip or cracker dip, on pasta or even add to a sandwich!