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.

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