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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Prayztwice
Servings: 6 to 8
I can eat this salsa as a meal!!! It's great with any kind of tortilla chips, but I always use the ones that act more of like a spoon....or Scoop. Heck, forget the chips and just use the spoon!! It's just that good. I thank my mom for this keeper.
16 ounce bag frozen corn, thawed
2 4 ounce cans of sliced black olives, drained
1 medium sweet red pepper, chopped
1 small onion, chopped
5 garlic clove, chopped - I use jarred
⅓ cup olive oil
¼ cup lemon juice
3 tablespoons vinegar, any kind
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
4 to 5 ripe avocado, peeled and cubed
Mix first 5 ingredients in a large bowl. In a medium bowl, mix the next 6 ingredients, to make a dressing. Add the 4 to 5 chopped avacado (depends how much you love avacados, which I DO) to the veggie mix. Add all the dressing to the veggies and chill at least 3 hours (if you can wait that long) to develop the flavors.