Avocado and sweetcorn salad

    Avocado and sweetcorn salad

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    About this recipe: Avocado and sweetcorn come together for a cool, colourful and tasty salad, perfect for parties and barbecues. Serve with barbecued meats for an accompaniment guests won't forget!

    Serves: 32 

    • 500g frozen sweetcorn, thawed
    • 125g Spanish olives, sliced
    • 1 red pepper, chopped
    • 1 small red onion, chopped
    • 5 cloves garlic, minced
    • 4 to 6 tablespoons extra-virgin olive oil
    • 4 tablespoons lemon juice
    • 3 tablespoons red wine vinegar
    • 1 to 2 tablespoons chopped fresh oregano
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 4 avocados - peeled, stones removed and diced

    Prep:20min  ›  Extra time:7hr40min  ›  Ready in:8hr 

    1. In a large bowl, mix sweetcorn, olives, red pepper and onion.
    2. In a small bowl, mix garlic, olive oil, lemon juice, vinegar, oregano, salt and pepper. Pour into the sweetcorn 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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