Avocado Salsa - cooking recipe

Ingredients

1 (16 oz.) pkg. frozen corn, thawed
2 (2 1/4 oz.) cans sliced ripe olives, drained
1 red bell pepper, chopped
1 small onion, chopped
5 cloves garlic, minced
1/3 c. olive oil
1/4 c. lemon juice
3 Tbsp. cider vinegar
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. ground black pepper
4 lb. avocados, peeled, pitted and diced

Preparation

In large bowl, mix corn, olives, red bell pepper and onion. In small bowl, mix garlic, olive oil, lemon juice, vinegar, oregano, salt and pepper. Pour into corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours or overnight. Stir avocados into the mixture before serving.