Avocado Salsa

Yield: about 7 cups

Ingredients

• 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

Instructions

1. In a large bowl, combine corn, olives, red pepper and onion.
2. In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper; mix well. Pour over corn mixture and toss to coat.
3. Cover and refrigerate overnight.
4. Just before serving, chop avocados and stir into salsa.
5. Serve with tortilla chips.