Recipe By BARBARA VINSON
Rating
Published Mar 10th
Prep 30m Cook - Additional 8h Ready In 8h 30m
Servings 4 cups Calories 80.7

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

Recipe 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

Cooking Directions

  1. 1 In a large bowl, mix corn, olives, red bell pepper and onion.
  2. 2 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.
  3. 3 Stir avocados into the mixture before serving.

Nutrition Facts

  • Calories 80.7
  • Carbohydrate 6.1 g
  • Fat 6.5 g
  • Fiber 2.3 g
  • Protein 1.1 g
  • Saturated Fat 0.9 g
  • Sodium 73.3 mg
  • Sugar 0.9 g

Reviews

  1. I love this! I add cilantro as well as the oregano, and it is definitely spice-up-able with green chiles or jalapenos. A friend of mine loves it so much, he brings over all the ingredients occasionally as well as a bottle of wine, so I will make this for him. Of course I could give - Read more ...
  2. Absolutely delicious! This tastes wonderfully fresh and light. I added a can of rinsed black beans and 2 chopped Roma tomatoes as well. I used Kalamata olives in red wine vinegar and 1/2 of a small red onion and left out the red pepper. I also substituted fresh lime juice for the lemon because I - Read more ...
  3. A lot of reviewers rated this recipe high but with some pretty big modifications. I made it as written and I didn't like it very much. I thought the balance of ingredients was off (too much corn for the amount of avocado) and the oregano just wasn't right for it. I would definitely follow the - Read more ...
  4. I took the suggestion of making a wrap with this for an easy dinner. I grilled a couple of chicken breasts, sliced them up, and folded them into flour tortillas with about 2/3 cup of the salsa in each. I also used, instead if the oregano, about 1/2 cup fresh chopped cilantro, and added in - Read more ...
  5. Just like everyone else, I received raves and requests for this recipe. I accidentally added too many olives, but no one noticed. My suggestion is to use frozen WHITE corn as it is sweeter and has a nice crisp pop. And, I would add more avocado (the ones I used were too small) otherwise it - Read more ...
  6. Wonderful!! I have made this twice the second time using fresh chopped cilantro in place of the oregano. Both got rave reviews by everyone. Personally I preferd the cilantro over the oregano it gave the salsa a fresher taste. Also added more salt as others suggested and a little finely chopped serrano pepper to spice - Read more ...
  7. Excellent salsa. I have made this at least 10 or 12 times in the last 1-1/2 years and it is still a big hit. We are having a Cinco de Mayo lunch at work on 5-5-03 and all of the women in the department are begging me to bring it already. I use cilantro in - Read more ...
  8. Going to make this tomorrow! Just a hint about dicing avacados...I saw a chef slice an unpeeled avacado in half length-wise, remove the pit, then use a sharp knife to slice the avacado (while UNPEELED) and removed the fruit from the skin by scooping it out with a rubber spatula. It works like a charm!
  9. I loved this recipe I did take out the corn and olives--my boys don't like them--and it was just great. Everyone who had this loved it and I was proud to serve it.
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