The vegetarian foods made by Seventh-day Adventists are heavily influenced by Mexican cuisine. With avocados ubiquitous in southern California, this condiment is popular as a side dish or topping to vegetarian burgers, loaves, and fish dishes.
1⁄3 cup extra-virgin olive oil
1⁄4 cup fresh lemon juice
1 tablespoon fresh lime juice
1⁄2 teaspoon dried oregano
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
4 ripe Hass avocados, halved, pitted, peeled, and chopped
1 1⁄2 cups frozen corn kernels, thawed, or fresh kernels cut off the cob
1 medium red bell pepper, stemmed, cored, and chopped (about 1 cup)
1 small red onion, chopped (about 3⁄4 cup)
1⁄2 cup sliced pitted black olives, preferably Kalamata olives Up to
2 tablespoons minced garlic
Whisk the olive oil, lemon juice, lime juice, oregano, salt, and pepper in a large bowl until well combined.
Add the avocados and toss gently to keep them from browning.
Add the corn, bell pepper, onion, and olives.
Cover and chill for at least 4 hours or up to 8 hours before serving.
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