Avocado Salsa

    20 minutes

    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 person made this

    Serves: 32 

    • 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

    Preparation:20min  ›  Ready in:20min 

    1. In a large bowl, mix corn, olives, red capsicum and onion.
    2. 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.
    3. Stir diced avocados into the mixture before serving.

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    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