Avocado Salsa
This avocado salsa is full of perfect summertime flavor! Corn, peppers, olives, onions, and of course avocado make it the perfect summer appetizer.
Servings 12 servings
Calories 290kcal
Ingredients
- 1 ⅔ cups frozen corn thawed
- 2 cans sliced black olives drained
- 1 medium red pepper chopped
- 1 medium yellow pepper chopped
- 1 medium green pepper chopped
- 1 small onion chopped
- ⅓ cup olive oil
- ¼ cup lemon juice
- 3 Tablespoons apple cider vinegar
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 ripe avocados peeled
Instructions
- In a large bowl, combine corn, olives, all the peppers and onion.
- In a small bowl, whisk together olive oil, lemon juice, vinegar, oregano, salt and pepper. Pour over corn mixture and toss to coat. Cover and refrigerate overnight.
- Just before serving, chop avocados and stir into salsa. Serve with tortilla chips.
Notes
- The key to this avocado salsa is letting this salsa soak up in all the flavors overnight. So make sure to plan ahead because this salsa needs to sit in the fridge for at least 8 hours. Trust me, it will be worth the wait!
Nutrition
Calories: 290kcal | Carbohydrates: 17g | Protein: 3g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Sodium: 1118mg | Potassium: 504mg | Fiber: 8g | Sugar: 2g | Vitamin A: 725IU | Vitamin C: 50mg | Calcium: 51mg | Iron: 1mg