Try this less than an hour-long, simple, and delicious recipe. Any cut of chicken can be used in this dish due to its versatility.
| Prep Time: | 30 mins |
| Total Time: | 30 mins |
| Servings: | 16 |
| Yield: | 4 cups |
Ingredients
- 1 (11 ounce) can whole kernel corn, drained
- 1 (4 ounce) can sliced black olives, drained
- 1 ½ cups diced roma tomatoes
- ¾ cup diced red onion
- 1 red bell pepper, seeded and diced
- 1 ½ teaspoons minced jalapeno pepper
- 1 avocados – peeled, pitted and diced
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
Instructions
- Mix together corn, olives, tomatoes, onion, red pepper, and jalapeno pepper in a large bowl. Gently fold in diced avocado, olive oil, lime juice, and salt.
Reviews
This was amazing! The only thing I did different was, I chopped really tiny a couple of jarred jalapeño slices! This recipe is refreshing on a hot day! A keeper!!
It was yummy! I added Black Beans instead of Olives and only added 2 tomatoes without the insides. Also, added extra lime/lemon juice for more zip to the flavor.
Like someone else, did we swapped out the black olives for black beans. This was super easy to make and is delicious!
Loved it! added more jalapeno, Perfect!
Made as stated and got a thumbs up from family and friends.
I think black beans would be a nice addition. Does not keep long with avocados turning brown quickly. Flavor was good.
This is delicious. I made it for a party and everyone loved it. The colors and flavors are wonderful.
Definitely a keeper. Loved it! Just added a few spices to make it my own.
Delicious combination of flavors! I think next time I will add less corn and more tomatoes.
Really good. I skipped the olives, used diced organic tomatoes in a can (drained it) added some chopped lettuce , used lemon juice from a bottle, yellow onions, added two serrano peppers, and a tiny bit of pepper, kosher salt yummy highly recommend
I added a can of black beans(rinsed). It took it to another level. Have had it as a salsa, salad, and in a wrap. Very pleased!
I made it for a church get together everyone loved it
Refreshing and tasty! The only modifications I did was sub out the black olives for black beans, and kept the avocado separate for topping so it stays fresher.
I’ve made this a few times and it is amazing. I always put it in mini tortillas with fried chili shrimp and it is one of my favourite meals.
So fresh and delicious! Perfect for summertime entertaining!
Very easy & very tasty. The leftovers over mixed greens made a lovely salad the next day. The tip offered to place the avocado pit in with the leftover salad to prevent browning worked, too.
Great recipe, very fresh and was enjoyed by all. I doubled it and added jalapeño as is our taste but changed nothing else.
Quick, tasty, and healthy. Good as a meal or a snack – my kind of recipe!
I mixed everything except avocado ahead of time to let flavors mingle. I also added black beans. When ready to serve I cut up two avocados. Nice fresh texture and flavor. I served with scoops.
Simple, fresh and delicious … my only change was using fresh, organic corn and kalamata olives instead of black … absolute perfection ??
So fresh! So delicious! Perfect as a side dish to my enchilada dinner.