1 medium sweet red pepper, diced
5 oz. black olives, sliced
1 small onion, chopped
5 garlic cloves, crushed, then minced fine
1/3 cup olive oil or canola oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano (Note #2)
1/2 teaspoon salt
1/2 teaspoon black pepper
16 ounces frozen corn, thawed and drained
4 medium avocados, peeled and cubed (Note #1)
In a large bowl, combine corn, olives, red pepper and onion. In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and black pepper. Mix well. Pour over corn mixture and toss to coat. Cover and refrigerate overnight.
Just before serving, prepare avocados as directed and add to the salsa. Offer Home-Baked Tostito Chips to scoop up the salsa.
For easy peeling
and cubing of avocado, cut completely with a sharp knife around center of
avocado, length-wise. Twist gently to separate the halves. Strike avocado
seed firmly with sharp side of knife blade, then twist slightly and remove.
If any brown skin remains in the pit, remove it too. Hold the avocado half
in palm of hand, and with tip of knife blade score it length-wise about 3 to 4 times,
just inserting the knife tip close to skin but not through it. Now score cross-wise
about 3 to 4 times in the same manner, making "cubes". Take spoon and gently
scoop the avocado cubes out into the bowl. Repeat with remaining halves.
Note #2: You may wish to reduce the oregano to 1/2 teaspoon. It's just a matter of personal preference. Oregano is a pretty pungent herb and it doesn't take too much of it to dominate the taste in a dish.