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Avocado Salsa

January 04, 2009

16 oz frozen corn, thawed

5 oz sliced black olives

1 sweet red pepper, diced

1 small onion, diced (about ¼ C is enough)

1 t minced garlic

1/3 C olive oil

¼ C lemon juice

3 T white wine vinegar

1 t oregano

½ t salt

½ t pepper


2-4 ripe avocados, diced


Combine all ingredients except the avocados and let chill overnight to blend the flavors.  Dice the avocados and stir in just before serving.


This recipe is brought to you from the Latigo Guest Ranch.


Sheryl M.

‘Thank you’ just seems so inadequate…It was honestly one of the best vacations I can remember.

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David & Judith F.

The horse riding was wonderful, the food excellent, the scenery breathtaking and your company very, very pleasant.

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Everything was top notch, and everyone was so friendly and helpful.

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Sue P.

We loved Latigo Ranch! It was our best vacation ever! Cabins were comfortable, food was scrumptious and the wranglers were wonderful.

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John & Jenni E.

This has been our second consecutive visit and again it has equaled all expectations.

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