What you need:

  • 16 oz package frozen white corn, thawed
  • 15.5 oz can black beans, rinsed and drained
  • 2.25 oz can sliced black olives, drained
  • 4 large avocados, peeled, pitted and diced
  • 2 Roma tomatoes, chopped
  • 4 garlic cloves, minced
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1/3 c olive oil
  • 1/3 c fresh chopped cilantro
  • 1/4 c lime juice
  • 3 T cider vinegar
  • 1/4 t salt
  • 1/8 t black pepper

What you do:

  • Combine corn, olives, red bell pepper, onion, black beans and
    tomatoes in a large serving bowl.  Combine garlic, olive oil, lime
    juice, cider vinegar, cilantro and salt & pepper in a separate
    bowl; mix well.  Toss with corn mixture.  Cover and refrigerate for
    8 – 10 hours.  Mix in avocados then serve.

  • Recipe submitted by Sarah J. via Rancho Cucamonga, CA
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