People cannot get enough of this avocado and corn salsa, whether it's served as a side dish, a dip or on top of your favourite Tex-Mex recipe.
1 (420g) tin corn kernels, drained
120g sliced black or green olives
1 red capsicum, diced
1 small onion, diced
5 cloves garlic, finely diced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 to 2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 avocados, flesh diced
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Directions Preparation:20min › Ready in:20min
In a large bowl, mix corn, olives, red capsicum and onion.
In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour dressing into the corn mixture and toss to coat. Cover and chill in the refrigerator a couple of hours.
Stir diced avocados into the mixture before serving.
I really enjoyed the crunch of the onion and capsicum and the punch of the fresh garlic (glad I'm not breathing on anyone today)
I only had fresh corn so just cut it off the cob and was out of lemon juice - so substituted lime. It was a knockout side dish to my American Style Smoked Pork. You WILL love it! - 26 Dec 2011