Black Olive and Avocado Salsa

  • Yield: 4 cups
  • Prep: 15 mins
  • Cook: 0 mins


1large tomato
2cans 3.8 oz. ripe black olives
8ounces block sharp cheddar cheese
2large ripe, but firm, avodacos
3cups medium picante sauce


Peel and seed avocados.  Dice tomato, cheese, and avodacos  into 1/4 inch pieces.   In a bowl, combine all ingredients in the order listed.  Stir carefully, just until combined.  Serve immediately with tortilla chips or refrigerate until ready.