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4 servings
Ingredients:
1 (16 ounce) package frozen corn kernels, thawed2 (2.25 ounce) cans sliced ripe olives, drained1 red bell pepper, chopped1 small onion, chopped5 cloves garlic, minced1/3 cup olive oil1/4 cup lemon juice3 tablespoons cider vinegar1 teaspoon dried oregano1/2 teaspoon salt1/2 teaspoon ground black pepper4 avocados - peeled, pitted and diced
Instructions:
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.
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