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Avocado Salsa
Ingredients
1 package (16 ounces) frozen corn, thawed
2 cans (2.5 ounces each) sliced black olives, drained
1 small red bell pepper, chopped
1 medium onion, chopped
6 garlic cloves, minced
1/2 cup chopped fresh cilantro
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons apple cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
4 ripe avocados
Tortilla chips
Directions
Combine the corn, olives, red pepper, onion and cilantro in a bowl. In another bowl combine the garlic, oil, lemon juice, vinegar, oregano, salt and pepper. Mix well. Pour this mixture over the corn and toss to coat. Cover and refrigerate at least two hours. Right before serving, chop the avocados and gently mix into corn mixture. Serve with tortilla chips.