Avocado Corn Salsa

Cinco de Mayo - Everyday Cooking

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

Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano)

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.

You may also like