Cool, refreshing avocado slices are mixed with sweetcorn, olives, red capsicum and onion. Serve this colourful, Mexican-inspired dip with corn chips, in wraps or as a side to barbecued meats. If time is of the essence use drained tinned sweetcorn.
500g cooked fresh or frozen corn
125g Spanish pitted olives, sliced
1 red capsicum, diced
1 small red onion, diced
5 cloves garlic, crushed
4 to 6 tablespoons extra-virgin olive oil
4 tablespoons lemon juice
3 tablespoons red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 ripe avocados, peeled, stones removed and diced
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In a large bowl, mix sweetcorn kernels, olives, capsicum and onion.
In a small bowl, mix together garlic, olive oil, lemon juice, vinegar, oregano, salt and pepper. Pour into the sweetcorn mixture and toss to coat. Cover and chill in the refrigerator for 8 hours, or overnight.