Ingredients for Avocado Corn Salsa
- 1 cup frozen corn kernels
- 1/2 cup chopped Kalamata olives
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 1 ripe avocado, diced
- 1 clove minced garlic
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon red wine vinegar
- Dried oregano
- pepper to taste
- salt to taste
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
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How to Make Avocado Corn Salsa
- Combine 1 cup of corn kernels (fresh, frozen, or canned), 1/2 cup chopped red onion, 1/2 cup chopped red bell pepper, and 1/2 cup chopped Kalamata olives in a medium bowl.
- In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, 1 tablespoon red wine vinegar, 1 clove minced garlic, 1/2 teaspoon cumin, 1/4 teaspoon chili powder, and salt and pepper to taste.
- Pour the dressing over the vegetable mixture and toss gently to combine.
- Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Right before serving, gently fold in 1 ripe avocado, diced.
- Serve immediately with tortilla chips or your favorite crackers.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
5g
Fat
9g
Carbs
4g
