Avocado Corn Salsa

Ingredients

• (16 ounce) packagefrozen corn kernels, thawed
• (2.25 ounce) can ssliced ripe olives, drained
• red bell pepper, chopped
• small onion, chopped
• clove sgarlic, minced
• 1/3 cup olive oil
• 1/4 cup lemon juice
• tablespoon scider vinegar
• teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• avocados - peeled, pitted and diced

Instructions

1. In a large bowl, mix corn, olives, red bell pepper and onion.
2. 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 in the refrigerator 8 hours, or overnight.
3. Stir avocados into the mixture before serving.