Avocado Corn Salsa

4.8

(343)

260 Reviews

17 Photos

People cannot get enough of this appetizer! Takes some time putting together but it's worth the work!! Serve with tortilla chips.

Submitted by BARBARA VINSON

Updated on August 8, 2022

17

Prep Time:

30 mins

Additional Time:

8 hrs

Total Time:

8 hrs 30 mins

Servings:

32

Yield:

4 cups

Jump to Nutrition Facts

Ingredients

1 (16 ounce) package frozen corn kernels, thawed
2 (2.25 ounce) cans sliced ripe olives, drained
1 red bell pepper, chopped
1 small onion, chopped
5 cloves garlic, minced
⅓ cup olive oil
¼ cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
4 avocados - peeled, pitted and diced

Directions

In a large bowl, mix corn, olives, red bell pepper and onion.
In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
Stir avocados into the mixture before serving.

Nutrition Facts (per serving)

81	Calories
7g	Fat
6g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 32
Calories 81
% Daily Value *
Total Fat 7g	8%
Saturated Fat 1g	5%
Sodium 73mg	3%
Total Carbohydrate 6g	2%
Dietary Fiber 2g	8%
Total Sugars 1g
Protein 1g	2%
Vitamin C 9mg	10%
Calcium 10mg	1%
Iron 0mg	2%
Potassium 169mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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