Avacado Salsa

Avacado Salsa

Ingredients

         1 (16 ounce) package frozen corn kernels, thawed

         2 (2.25 ounce) cans sliced ripe olives, drained

         1 red bell pepper, chopped

         1 small onion, chopped

         5 cloves garlic, minced

         1/3 cup olive oil

         1/4 cup lemon juice

         3 tablespoons cider vinegar

         1 teaspoon dried oregano

         1/2 teaspoon salt

         1/2 teaspoon ground black pepper

         4 avocados - peeled, pitted and diced

Directions

1.             In a large bowl, mix corn, olives, red bell pepper and onion.

2.             In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.

Stir avocados into the mixture before serving.