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.
Photo: closetcooking.com
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.
Toss gently.
Cover and chill for at least 4 hours or up to 8 hours before serving.
