AVACADO SALSA

This is one of my favorites! It's light, fresh and perfect for a summer day. It's quick and easy and every one will rave over it. It's a 10!

-Ingredients-

• 16 oz. package frozen corn - thawed 
• 2 small cans (2-2.25 oz.) sliced black olives
• 1 medium sweet red pepper, chopped
• 1 small onion, chopped
• 5 cloves garlic, minced
• 1/3 cup olive or vegetable oil (I use olive oil)
• 3 tbsp. cider or white wine vinegar (I use cider)
• 1/4 cup lemon juice (I use 1 lemon and 1 lime)
• 1 tsp. dried oregano
• 1 tsp. salt
• 1/2 tsp. pepper
• 4 medium ripe avacados
• Tortilla chips

-Directions-
In a large bowl, combine corn, olives, red pepper, and onion. In a small bowl, combine garlic, pil, 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 avacados and stir into salsa. Serve with tortilla chips.

Although the recipe calls to refrigerate overnight, I have made it and served it immediately and it is just as delicious! 

Enjoy!