Avocado Salsa

Submitted by Kimberly from PA

"People cannot get enough of this appetizer! Takes some time putting together but it's worth the work!! Serve with tortilla chips."

Ingredients:
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

Directions:
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.

Groups:
Vegan, Dip, Mexican, Appetizer

Preparation Time:
30 mins

Cooking Time:
Refrigerate Overnight

Servings:
Makes 4 cups