INGREDIENTS
* 1 (16 ounce) package frozen corn kernels, thawed
* 2 (2.25 ounce) cans sliced ripe olives, drained
* 1 red bell pepper, chopped
* 1 small onion, chopped
* 5 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
* 4 avocados - peeled, pitted and diced
DIRECTIONS
1. In a large bowl, mix corn, olives, red bell pepper and onion.
2. 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 8 hours, or overnight.
3. Stir avocados into the mixture before serving.
Servings Per Recipe: 32
Amount Per Serving
Calories: 81
* Total Fat: 6.6g
* Cholesterol: 0mg
* Sodium: 74mg
* Total Carbs: 5.9g
* Dietary Fiber: 1.9g
* Protein: 1.1g