Avocado and Corn Salsa

  • Yield: 50 servings

To prevent the avocados from browning, do not add them until you are ready to serve.


16ounces frozen corn kernels, thawed
2cans (2 ounce) sliced black olives, drained
1medium red bell pepper, chopped
1small onion, chopped
5cloves garlic, minced
1/3cup olive oil or vegetable oil
1/4cup lemon juice
3tablespoons cider vinegar or white vinegar
1teaspoon oregano
1/2teaspoon salt
1/2teaspoon pepper
4-- avocados


  1. Combine the corn, black olives, bell pepper and onion in a bowl and mix well.
  2. Combine the garlic, olive oil, lemon juice, vinegar, oregano, salt and pepper in a bowl and mix well.
  3. Pour over the corn mixture and toss to coat. Chill, covered, for 8 to 10 hours.
  4. Chop the avocados and stir into the salsa just before serving.

Recipe reprinted with permission from The Junior League of Lubbock., A Pefect Setting, (The Junior Leage of  Lubbock, 2005)