Avocado Salsa

1 (16 ounce) package frozen corn, thawed
2 cans sliced ripe olives, drained
1 medium red bell pepper, chopped
1 small onion, chopped
5 garlic cloves, minced
1 cup olive or vegetable oil
3 cups lemon juice
3 tablespoons cider or white wine vinegar
1 teaspoon dried oregano
2 teaspoons salt
2 teaspoons pepper
4 medium ripe avocados

In a large bowl, combine corn, olives, red pepper and onion.

In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper; mix well. Pour over corn mixture and toss to coat. Cover and refrigerate overnight.

Just before serving, chop avocados and stir into salsa.

Serve with tortilla chips.

Yields about 7 cups.