Avocado Corn Salsa

Recipesfull introduces to you: Cinco de Mayo Recipes. (Avocado Corn Salsa). People cannot get enough of this appetizer! Takes some time putting together but it's worth the work!! Serve with tortilla chips.

Brief

Prep 30 mins

Additional: 8hrs

Total: 8hrs30 mins

Servings: 32

Yield: 4 cups

Avocado Corn Salsa

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

Corn Dip

Everyday Cooking

Directions

Step 1

In a large bowl mix corn olives red bell pepper and onion.

Step 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.

Step 3

Stir avocados into the mixture before serving.

Nutritional Information

Avocado Corn Salsa

Servings Per Recipe:32

Calories: 80.7

% Daily Value *

Protein: 1.1g 2%

Carbohydrates: 6.1g 2%

Dietary Fiber: 2.3g 9%

Sugars: 0.9g

Fat: 6.5g 10%

Saturated Fat: 0.9g 5%

Vitamin A Iu: 200.1IU 4%

Niacin Equivalents: 0.9mg 7%

Vitamin B6: 0.1mg 7%

Vitamin C: 9.4mg 16%

Folate: 27.9mcg 7%

Calcium: 9.8mg 1%

Iron: 0.4mg 2%

Magnesium: 11.1mg 4%

Potassium: 169.1mg 5%

Sodium: 73.3mg 3%

Calories From Fat: 58.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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