Tomato, Corn and Avocado Salsa

Because of the olives, corn, red bell pepper and jalapenos this salsa is a huge hit at all the parities I go to. Every time we go to a BBQ I am asked to make it. It’s colorful and very delicious.

Ingredients -

1 Can Whole Kernel Corn (11 ounces, drained)
1 Can Sliced Black Olives (drained)
1 1/2 Cups Roma Tomatoes (diced)
3/4 Cup Red Onion
1 Red Bell Pepper (seeded and diced)
1 1/2 Teaspoons Jalapeno Pepper (minced)
1 Avocados (peeled, pitted and diced)
2 Tablespoons Olive Oil
2 Tablespoons Fresh Lime Juice
1 Teaspoon Salt

Preparation:

1. Mix together all the ingredients.

2. Season to taste.

3. Cover and refrigerate for 1 hour before serving.

Cooking Tip

Avoid Avocado Discoloration

Avocado’s turn brown very quickly so the addition of the olive oil and the lime juice help but make sure when you cover the salsa you put a piece of plastic wrap down tight over it so the air can’t get to it.

Cooking Tip

Avocado

Hot chilies and avocados go perfectly together because of the creaminess of the avocados. They have so much flavor they complement each other well.