- 1/3 cup apple cider vinegar
- 1 tablespoon olive oil
- 2 tablespoons red or green onion, chopped
- 1/2 teaspoon salt
- Several dashes hot pepper sauce
- 2 Chilean Hass avocados
- 1 1/2 cups corn kernels (frozen, thawed)
- In medium bowl, stir together vinegar, oil, onion, salt and pepper sauce. Cut avocados in half, remove pit, and peel. Cut into chunks. Add to dressing, tossing gently to coat. Add corn and toss to mix. Cover and refrigerate until ready to serve.