Avocado Salsa





1-2/3 cups (about 8-1/4 ounces) 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



Combine corn, olives, red pepper and onion. In another bowl, mix the next seven ingredients. Pour over corn mixture; toss to coat. Refrigerate, covered, overnight.

Just before serving, chop avocados; stir into salsa. Serve with tortilla chips