Corn and Avocado Salsa
1, 14.5 oz can diced tomatoes
1, 11 oz. can whole kernel corn, drained
1, 6 oz. can slice olives, drained
3/4 cup finely chopped red onion
1 red bell pepper, seeded and finely chopped
2 garlice cloves, finely chopped
1/4 cup chopped cilantro
1 tsp ground cumin
3 tbsp The California Olive Jalapeno Olive Oil
3 tbsp lime juice
salt and pepper to taste
2 avocados, peeled, pitted and chopped
Combine the diced tomatoes, corn, olives, red onion, red pepper, garlic, cilantro and cumin in a large bowl. Toss with olive oil and lime juice; season to taste with salt and pepper. Gently fold in the avocado.
Try this with roasted corn as a great summer side dish. The salsa may be made the day before to let flavors mingle, but add the avocado just before serving.