Avocado Salsa

By á-4939

Ingredients

• 1/4 (16 ounce) package frozen corn kernels, thawed
• 1/2 (2.25 ounce) can sliced ripe olives, drained
• 1/4 red bell pepper, chopped
• 1/4 small onion, chopped
• 1-1/4 cloves garlic, minced
• 1 tablespoon and 1 teaspoon olive oil
• 1 tablespoon lemon juice
• 2-1/4 teaspoons cider vinegar
• 1/4 teaspoon dried oregano
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 avocados - peeled, pitted and diced

Preparation

Step 1

In a large bowl, mix corn, olives, red bell pepper and onion.
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 avocados into the mixture before serving