wanted to share one of my favorite salsa recipes. We found it when we had the ceramic studio. We made it for our girls’ night and it quickly became one of the most requested dishes. So I thought I would share it we you guys. It is a great picnic dish and with summer coming to a end soon I think you should try it today!!
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
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 avocados – peeled, pitted and diced
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.
It has a little kick to it due to the garlic, but other than that it is simple that best (non tomato) salsa on the planet, in my opinion. I hope you try it and tell me what you thought of it. Maybe even share your favorite salsa tomato base or not.