I found this recipe for Avocado Salsa years ago and I make it quite a few times a year-I am a huge lover of guacamole and salsa, so why not mix them together?! I’ve heard recipes similar to this called “Texas Caviar”, but call it what you will- I just call it delicious! Every time I make it, I seem to tweak a couple things based on ingredients I have on-hand, but the general taste is always the same. My husband loves guacamole, but he hates chunky vegetables, so this salsa does not go over well with him. In fact, the first time I made it hie asked: “Who took a dump in that bowl?!” But who cares what he thinks, right? If he isn’t eating it that just means there is more for me.
- 1 (16 ounce) package frozen corn kernels, thawed
- 1 can black or white beans, drained and rinsed
- 2 (2.25 ounce) cans sliced ripe olives, drained
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 2 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
- 5 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 as long as you can. I have eaten it without even being chilled and it was fine, but the cooler the better!
- Stir avocados into the mixture before serving.
This post originally published on Somewhat Simple in September 2009