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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a winner!! It can be served as a salsa with chips or as a light summer salad. Everyone I have ever made this for loves it!! Even non-avocado lovers. This recipe came from and I just lowered the oil content to make it more WW friendly. Ingredients:
1 (16 ounce) package frozen corn kernels, thawed |
1 (2 1/4 ounce) can sliced ripe olives, drained |
1 bell pepper, minced |
1 small onion, diced |
5 garlic cloves, minced |
2 tablespoons olive oil |
1/4 cup fresh lemon juice |
3 tablespoons vinegar (not balsamic) |
1 teaspoon oregano |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
4 avocados, peeled pitted and diced |
Directions:
1. In a large bowl mix corn, red pepper and onion.
2. In a small bowl mix garlic,olive oil,lemon juice,cider vinegar,oregano, salt & pepper. Mix until well blended. Pour over corn mixture and toss to coat. Cover and chill in the regrigerator 8 hours or overnight.
3. Stir avocados into mixture right before serving.
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