Avocado Salsa

By nicfitz

Ingredients

• 1 (16 oz) pks frozen corn kernels, thawed
• 2 (2.5 oz) cans sliced ripe olives, drained
• 1 red bell pepper, chopped
• 1 small onion, chopped
• 5 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 3 T cider vinegar
• 1 tsp dried oregano
• 1/2 tsp salt
• 4 avocados - peeled, pitted, and diced

Preparation

Step 1

1. In large bowl, mix corn, olives, red bell pepper, and onion.

2. In small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, and salt. Pour into corn mixture and toss to coat.

3. Cover and chill in fridge 8 hours or overnight.

4. Stir in avocado in mixture before serving.