Avocado Salsa

One of my most requested recipes. Make it up the night before a party, slip the avocados in at the last moment, and serve with some tortilla chips. I promise it will be devoured!

1 (16 oz) package frozen corn, thawed

2 (2,25 oz) cans sliced black olives, drained

1 red bell pepper. chopped

1 small onion, chopped

5 cloves garlic, minced

1/3 cup olve oil

1/4 cup lemon juice

3 Tablespoons cider vinegar

1 Tablespoon fresh oregano or cilantro

1/2 teaspoon salt

1/2 teaspoon black pepper

4 avocado, peeled, pitted, and diced

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

2. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, spice, salt and pepper. Pour on corn mixture and toss to coat. Cover and chill overnight (or at least a couple of hours).

3. Stir in avocados just before serving. Yeilds 32 servings.