Ingredients
1 pkg frozen corn, thawed
2 cans (2 1/4 oz. each) sliced ripe olives, drained
1 medium sweet red pepper, chopped
1 small onion, chopped
5 garlic cloves, minced
1/3 cup olive or vegetable oil
1/4 cup lemon juice
3 tbsp. cider or white wine vinegar
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. peppper
4 medium ripe avocados
tortilla chips
Preparation
In a large bowl, combine corn, olives, red pepper and onion. In a small bowl, combine garlic, oil, 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 avocados into small cubes and stir into salsa. Serve with tortilla chips.
