Avocado Salsa Recipe

• 1-2/3 cups frozen corn, thawed
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• 1 medium sweet red pepper, chopped
• 1 small onion, chopped
• 5 garlic cloves, 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 pepper
• 4 medium ripe avocados, peeled
• Tortilla chips

Directions

• In a large bowl, combine corn, olives, red pepper and onion. In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper. Pour over corn mixture and toss to coat. Cover and refrigerate overnight.
• Just before serving, chop avocados and stir into salsa. Serve with tortilla chips. Yield: about 7 cups.