Avocado Salsa

Yield: about 7 cups

Ingredients

• 1 (16 ounce) package frozen corn, thawed
• 2 (2 1/4 ounce) cans sliced ripe olives, drained
• 1 sweet red bell pepper, chopped
• 1 small onion, chopped
• 5 garlic cloves, minced
• 1/3 cup olive oil or vegetable oil
• 1/4 cup lemon juice
• 3 tablespoons cider or white wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 medium ripe avocados
• Tortilla chips

Instructions

1. In a large bowl, combine corn, olives, red pepper and onion.
2. In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper; mix well. Pour over corn mixture and toss to coat. Cover and refrigerate overnight.
3. Just before serving, chop avocados and stir into salsa.
4. Serve with tortilla chips.