Avocado Salsa

• 1 (16 ounce) package frozen corn, thawed (you can substitute peeled chopped cucumber if you don't like corn)
• 2 (2 1/4 ounce) cans black ripe olives, sliced, drained
• 1 red bell pepper, seeded and chopped
• 1 cup chopped onion
• 5 -6 cloves garlic, minced
• 1/3 cup green olives or 1/3 cup vegetable oil
• 1/4 cup lemon juice, or lime juice or a combination
• 3 tablespoons white vinegar or 3 tablespoons cider vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon freshly ground pepper
• 4 ripe avocados

1. In a large bowl, combine the corn (or cucumber), olives, red pepper, and onion.
2. In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper; mix well.
3. Pour over corn (or cucumber) mixture; toss to coat.
4. Cover and refrigerate overnight.
5. Just before serving, chop avocados and stir into salsa.
6. Serve with tortilla chips. Note: make sure that you get good, ripe avocados! Also, you can add some minced jalapeno if you'd like a bit of spiciness.

frozen corn, black ripe olives, red bell pepper, onion, garlic, green olives, lemon juice, white vinegar, oregano, salt, freshly ground pepper, avocados

Taken from www.food.com/recipe/avocado-salsa-382 (may not work)