Avocado Salsa Recipe (with Corn and Olives)
This avocado salsa recipe comes together fast with avocado, corn, olives, and red pepper. Chop the ingredients, whisk a lemon-vinegar dressing, and gently toss—great as a dip or as a topping for tacos and salads.
Ingredients
1. Ingredients
2. Dressing
Step-by-Step Method
Prep the corn
Thaw the frozen corn and drain well. If you want extra flavor, toss it in a dry pan for 1–2 minutes, then let it cool.
Chop the add-ins
Dice the red bell pepper, finely chop the onion, and chop the olives. Mince or crush the garlic.
Whisk the dressing
In a small bowl, whisk together lemon juice, white vinegar, apple cider vinegar, dried oregano, salt, and black pepper.
Combine the base
Add corn, pepper, onion, garlic, and olives to a mixing bowl. Pour over the dressing and stir gently to coat.
Fold in the avocado
Dice the avocados and add them last. Fold carefully so the pieces stay intact.
Chill briefly and serve
Let it sit in the fridge for about 10 minutes so the flavors meld. Serve with tortilla chips, as a taco topping, or alongside salads.