Avocado Salsa

By irvingd

Ingredients

• 2 cups frozen corn kernals thawed
• 1/2 cups sliced ripe black olives drained
• 1 red pepper chopped
• 1 small onion chopped
• 5 garlic cloves minced
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 3 Tbsp cider vinegar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 avocados-peeled, pitted and diced

Preparation

Step 1

1. In a large bowl mix corn, olives, onion, peppers
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
3. Stir in avocados into the mixture before serving
Serve with tortilla chips