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My review
Avocado Corn Salsa
BARBARA VINSON
"People cannot get enough of this appetizer! Takes some time putting together but it's worth the work!! Serve with tortilla chips."
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Ingredients
8 h 30 m servings 81 calsOriginal recipe yields 32 servings (4 cups)
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Directions
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Prep
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Ready In
- 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; 6.5 g fat; 6.1 g carbohydrates; 1.1 g protein; 0 mg cholesterol; 73 mg sodium. Full nutrition
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Reviews
Read all reviews 244319 Ratings
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Most helpful positive review
1/25/2002
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 U...
Most helpful critical review
4/1/2006
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 co...
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1/25/2002
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 U...
6/17/2003
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 h...
4/4/2004
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 i...
3/11/2003
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...
4/1/2006
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 co...
1/31/2010
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 sm...
5/2/2003
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 dep...
7/6/2002
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.