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Avocado Salsa

Avocado Salsa

  • Prep

    30 m
  • Ready In

    8 h 30 m
BARBARA VINSON

BARBARA VINSON

People cannot get enough of this appetizer! Takes some time putting together but it's worth the work!! Serve with tortilla chips.

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Original recipe yields 32 servings

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Nutrition

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  • Calories:
  • 81 kcal
  • 4%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl, mix corn, olives, red bell pepper and onion.
  2. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
  3. Stir avocados into the mixture before serving.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Joan
194

Joan

5/23/2003

Going to make this tomorrow! Just a hint about dicing avacados...I saw a chef slice an unpeeled avacado in half length-wise, remove the pit, then use a sharp knife to slice the avacado (while UNPEELED) and removed the fruit from the skin by scooping it out with a rubber spatula. It works like a charm!

hope03
145

hope03

1/25/2004

Just like everyone else, I received raves and requests for this recipe. I accidentally added too many olives, but no one noticed. My suggestion is to use frozen WHITE corn as it is sweeter and has a nice crisp pop. And, I would add more avocado (the ones I used were too small) otherwise it looks more like a corn salsa instead of avocado salsa. Per other suggestions here, I added a minced jalapeno (take out seeds and veins if you don't like the heat), chopped cilantro and sliced green onion. It makes this recipe just perfect! Thanks a bunch, people!

DARLA
89

DARLA

10/11/2004

I took the suggestion of making a wrap with this for an easy dinner. I grilled a couple of chicken breasts, sliced them up, and folded them into flour tortillas with about 2/3 cup of the salsa in each. I also used, instead if the oregano, about 1/2 cup fresh chopped cilantro, and added in 1 tsp groung cumin. Very good.

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