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

Recipe Summary

prep:
30 mins
additional:
8 hrs
total:
8 hrs 30 mins
Servings:
32
Yield:
4 cups
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix corn, olives, red bell pepper and onion.

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  • 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

81 calories; protein 1.1g; carbohydrates 6.1g; fat 6.5g; sodium 73.3mg. Full Nutrition
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Reviews (260)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/23/2003
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! Read More
(232)

Most helpful critical review

Rating: 3 stars
04/03/2006
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 corn for the amount of avocado) and the oregano just wasn't right for it. I would definitely follow the advice of others and use cilantro instead. I also think the addition of tomato and black beans might make it tastier. Green onions would probably be a nice substitue for the regular onion. I recommend the recipe called Black Bean And Corn Salad II on this site. I found it much better. Read More
(44)
343 Ratings
  • 5 star values: 289
  • 4 star values: 38
  • 3 star values: 10
  • 2 star values: 6
  • 1 star values: 0
Rating: 5 stars
05/23/2003
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! Read More
(232)
Rating: 5 stars
01/25/2004
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 looks more like a corn salsa instead of avocado salsa. Per other suggestions here, I added a minced jalapeno (take out seeds and veins if you don't like the heat), chopped cilantro and sliced green onion. It makes this recipe just perfect! Thanks a bunch, people! Read More
(180)
Rating: 4 stars
10/11/2004
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 in each. I also used, instead if the oregano, about 1/2 cup fresh chopped cilantro, and added in 1 tsp groung cumin. Very good. Read More
(111)
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Rating: 5 stars
12/17/2003
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 it gave the salsa a fresher taste. Also added more salt as others suggested and a little finely chopped serrano pepper to spice it up just a bit. Add some grilled chicken to leftovers for a great wrap. Read More
(48)
Rating: 3 stars
04/03/2006
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 corn for the amount of avocado) and the oregano just wasn't right for it. I would definitely follow the advice of others and use cilantro instead. I also think the addition of tomato and black beans might make it tastier. Green onions would probably be a nice substitue for the regular onion. I recommend the recipe called Black Bean And Corn Salad II on this site. I found it much better. Read More
(44)
Rating: 5 stars
02/01/2010
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 small red onion and left out the red pepper. I also substituted fresh lime juice for the lemon because I like lime with avocado. Read More
(36)
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Rating: 5 stars
07/30/2003
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 department are begging me to bring it already. I use cilantro in place of the oregano and before I bring it to work I dice the avocado and mix in about 6 hours before lunch. The mixture does marinate overnight however. Thank you for such a wonderful recipe. Read More
(30)
Rating: 5 stars
03/29/2003
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. Read More
(27)
Rating: 5 stars
11/18/2011
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 him the recipe, since it's simple enough for even a super-mega-bachelor, but, come on--he pays me with wine! Read More
(21)
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