Avocado Salsa Recipe (with Corn and Olives)

Thaw the frozen corn and drain well. If you want extra flavor, toss it in a dry pan for 1–2 minutes, then let it cool.

Dice the red bell pepper, finely chop the onion, and chop the olives. Mince or crush the garlic.

In a small bowl, whisk together lemon juice, white vinegar, apple cider vinegar, dried oregano, salt, and black pepper.

Add corn, pepper, onion, garlic, and olives to a mixing bowl. Pour over the dressing and stir gently to coat.

Dice the avocados and add them last. Fold carefully so the pieces stay intact.

Let it sit in the fridge for about 10 minutes so the flavors meld. Serve with tortilla chips, as a taco topping, or alongside salads.