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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: neris@home.com
Servings: about 7 cups
1 pkg. (16 ounce.) frozen corn, thawed 2 cans (2 ¼ ounce. each) sliced
ripe olives, drained
1 red bell pepper, chopped
1 onion, chopped 5
garlic cloves, minced
⅓ cup olive or vegetable oil
¼ cup lemon juice
3 tablespoon. white or cider vinegar
1 teaspoon. dried oregano
½ teaspoon. salt
½ teaspoon. pepper
4 ripe avocados
Tortilla chips
In a large bowl, combine corn, olives, red pepper, and onion. In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper; mix well. Pour over corn mixture; toss to coat. Cover and refrigerate overnight. Just before serving, chop avocados and stir into salsa.