Avocado Salsa/Salad

Name: Avocado Salsa/Salad
Prep time: 30 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 1 (16 ounce) package frozen corn kernels, thawed; 1 (2 1/4 ounce) can sliced ripe olives, drained; 1 bell pepper, minced; 1 small onion, diced; 5 garlic cloves, minced; 2 tablespoons olive oil; 1/4 cup fresh lemon juice; 3 tablespoons vinegar (not balsamic); 1 teaspoon oregano; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 4 avocados, peeled pitted and diced

Submitted by annroberts54

"This is a winner!! It can be served as a salsa with chips or as a light summer salad. Everyone I have ever made this for loves it!! Even non-avocado lovers. This recipe came from allrecipes.com and I just lowered the oil content to make it more WW friendly."

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Ready In:: 30mins
Ingredients:: 12
Serves:: 8

ingredients

1 (16 ounce) package frozen corn kernels, thawed
1 (2 1/4 ounce) can sliced ripe olives, drained
1 bell pepper, minced
1 small onion, diced
5 garlic cloves, minced
2 tablespoons olive oil
¹⁄₄ cup fresh lemon juice
3 tablespoons vinegar (not balsamic)
1 teaspoon oregano
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon ground black pepper
4 avocados, peeled pitted and diced

directions

In a large bowl mix corn, red pepper and onion.
In a small bowl mix garlic,olive oil,lemon juice,cider vinegar,oregano, salt & pepper. Mix until well blended. Pour over corn mixture and toss to coat. Cover and chill in the regrigerator 8 hours or overnight.
Stir avocados into mixture right before serving.