Avocado Salsa

By: Hillary Congdon

Ingredients:

• 1 pkg (16oz) frozen corn, thawed ( I use petite sweet white corn)
• 2 cans (2 ¼ oz) slices olives, drained
• 1 medium sweet red bell pepper, chopped
• 1 small red onion, chopped
• 1 garlic clove, minced
• 1/3 cup olive oil
• ¼ cup lemon juice
• 3 tbsp cider vinegar
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp pepper
• 4 medium ripe avocados
• Tortilla Chips

Directions:

1. In large bowl combine corn, olives, red pepper, and onion. 
2. In a small bowl combine garlic, oil, lemon juice, vinegar, oregano, salt, and pepper, mix well. 
3. Pour over corn mixture and toss to coat. 
4. Cover and refrigerate overnight. 
5. Just before serving, chop avocados and stir into salsa.