Avocado Salsa

A friend brought this to a BBQ over Memorial Day and it got rave reviews from everyone there.  I have since tried it twice and it turned out well both times - if you knew the misadventures that have happened in my kitchen, you'd understand that this borderlines on a near miracle...  If I can do it, you can, too :-)

Avocado Salsa

Ingredients:
1 16-ounce package frozen corn kernels, thawed
2 2.25-ounce cans sliced ripe olives, drained
1 red bell pepper, chopped
1 small onion, chopped
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 avocados - peeled, pitted and diced

Directions:
In large bowl, mix corn, olives, red bell pepper and onion.

In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper.  Pour into the corn mixture and toss to coat.  Cover and chill 8 hours (or overnight).

Stir avocados into the mixture before serving.

Serve with tortilla chips

YUMMY!  YUMMY!