Avocado and Corn Salsa

  • Yield 50 servings

This recipe makes enough for a crowd. Serve with warm tortilla chips.

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


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



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