Avocado Salsa

I made this the other night because I had some corn (fresh off the cob) and avocados that needed to be use up. I didn't add the olives because I didn't have an open can. It wasn't really spicy at all, but it was great with chips. I also served it after only 30 minutes of sitting, but it was great the next day too. I only had 2 avocados that were ripe, so I halved it. The full recipe would be great for a party.

Avocado Salsa

• 1 (16 ounce) package frozen corn kernels, thawed
• 2 (2.25 ounce) 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 tablespoons cider vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 avocados - peeled, pitted and diced

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.