Avocado Salza - cooking recipe

Ingredients

2 ripe California avocados, peeled and diced
1/2 c. canned corn (uncooked)
1 (2.2 oz.) can sliced black olives, drained
1/4 c. diced red pepper
2 Tbsp. toasted, slivered almonds, chopped
2 Tbsp. diced white onion
2 cloves garlic, minced
1/2 tsp. ground black pepper
1 tsp. oregano
3 Tbsp. extra virgin olive oil
1 Tbsp. lemon juice
1 Tbsp. white wine vinegar

Preparation

In a medium bowl, combine all ingredients, except avocado. Store in sealed container at room temperature for 6 to 8 hours. Before serving, add diced avocados.
Serve with chicken or your favorite grilled meat.
Makes 3 cups.