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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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This is an incredibly good recipe. My husband was a little skeptical when he looked at the ingredients, but loved it once he tasted it. A must try! I first tried it at a friend's without the avocado and I add cilantro when I make it because I love the taste. Ingredients:
2 (15 ounce) cans whole corn, drained |
2 (6 ounce) cans black olives, drained |
1 -2 red pepper, diced |
1 onion, diced |
5 garlic cloves, minced |
1/3 cup olive oil |
3 tablespoons cider vinegar |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup lemon juice |
1 teaspoon oregano |
cilantro, chopped |
5 avocados, diced |
Directions:
1. In one bowl combine corn, olives, red pepper and onion.
2. In another bowl combine all remaining ingredients except avocado.
3. Mix the two bowls together.
4. Refrigerate (even overnight if you wish). This helps the flavors to mix.
5. Just before serving add the diced avocados.
6. Serve with tortilla chips.
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