Here is a delicious treat to spice up special celebrations in a healthy eating sort of way. I have been asked to share this recipe so many times that I thought I should share it with you. I discovered it a few years ago and it has become a staple to take to pot lucks ever since. It’s fun knowing that you are taking a dish that will get a lot of attention! Our family loves this so much that we served it at our son’s wedding rehearsal dinner. I’d love to hear your feedback email@example.com
Serve with tortilla chips. Prep time @ 30 minutes (it’s worth it!)
Best when left to marinate 8 hours. Makes 4 cups (which simply isn’t enough!)
1 (16 ounce package) frozen corn kernels, thawed
(organic is always best especially with corn)
2 (2.25 ounce) cans sliced ripe olives, drained
1 red bell pepper, chopped
1 small onion, chopped
1/2 cup cilantro
5 – 10 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon or lime juice
3 Tablespoons cider vinegar
1/2 teaspoon salt (Himalayan)
1/2 teaspoon black pepper
4 avocados – peeled and diced
Options we also like adding chopped tomato and black beans
1. In a large bowl, mi corn, olives, red bell pepper and onion.
2. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, salt & pepper.
Pour into corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
3. Stir avocados into the mixture before serving.
adapted from http://allrecipes.com/recipe/avocado-salsa/