1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small onion, chopped
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lime juice
3 tablespoons cider vinegar
Fresh cilantro (however much you want)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 avocados - peeled, pitted and diced (I probably used 6)
DIRECTIONS:
1. In a large bowl, mix corn, olives, bell pepper, cilantro and onion.
2. In a small bowl, mix garlic, olive oil, lime juice, cider vinegar, 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.
1 small onion, chopped
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lime juice
3 tablespoons cider vinegar
Fresh cilantro (however much you want)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 avocados - peeled, pitted and diced (I probably used 6)
DIRECTIONS:
1. In a large bowl, mix corn, olives, bell pepper, cilantro and onion.
2. In a small bowl, mix garlic, olive oil, lime juice, cider vinegar, 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.
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