Avocado Corn Salsa

Just in time for the Super Bowl party you’re planning! Here is another recipe courtesy of our summer in Carmel Valley.


1 – 16 oz. bag frozen corn, thawed and drained

1 small can sliced black olives, drained

2 medium tomatoes, diced

2 ripe avocadoes, diced

1 bunch green onions, sliced

1/3 c. fresh cilantro, chopped

¼ c. vegetable or canola oil

Juice of one lime

¼ t. chili powder

½ t. cumin


Combine remaining ingredients in a large bowl and mix gently until well-blended.  Serve with tortilla chips.

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