Avocado/Corn Salsa

Avocado:Corn Salsa.doc36.5 KB
2 (14 oz.) cans whole kernel corn
3 large avocados, peeled and chopped
1 small red onion, chopped
1 red bell pepper, chopped
1/3 cup olive oil
1/4 cup red wine vinegar
1 Tbs. garlic, crushed
4 - 8 shots Tabasco
1 Tbs. ground cumin
1 tsp. chili powder
1/4 cup fresh oregano, finely chopped
1/2 cup lime juice
salt/pepper to taste


  1. Add all ingredients to a medium sized bowl and mix well.
  2. Best if refrigerated for several hours or overnight.

From: Melissa Bacci