Fit for a Queen Avocado Salsa!

• 12 cup tomatoes, diced (optional for those who don't care for tomatoes-see note in directions)
• 12 cup corn kernel (fresh or frozen)
• 12 cup sliced ripe olives, drained
• 1 red bell pepper, chopped
• 1 small red onion, finely chopped (or use green onions)
• 4 -6 garlic cloves, minced
• 2 slices green chili peppers, chopped (optional-use more or less depending on heat desired)
• 14 cup parsley, chopped (or cilantro)
• 13 cup olive oil
• 14 cup lemon juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried Mexican oregano
• 14 teaspoon ground cumin (optional)
• 12 teaspoon salt
• 14 teaspoon black pepper
• 4 ripe avocados, diced

1. In a large bowl mix tomatoes, corn, olives, red bell pepper, onion, garlic, green chile peppers and parsley.
2. In a small bowl mix olive oil, lemon juice, vinegars, oregano, cumin, salt and pepper.
3. Pour into the tomato/corn mixture and toss to coat.
4. Cover and chill in the refrigerator at least 4 hours, or overnight if desired.
5. Just before serving, stir in avocados and toss.
6. Serve with chips, crackers, bread, or toasted pita bread!
7. Enjoy!
8. Note:.
9. If you wish to omit the tomatoes, just use 1/2 more cup of the corn instead.

tomatoes, corn kernel, olives, red bell pepper, red onion, garlic, green chili peppers, parsley, olive oil, lemon juice, apple cider vinegar, balsamic vinegar, oregano, ground cumin, salt, black pepper, avocados

Taken from www.food.com/recipe/fit-for-a-queen-avocado-salsa-373506 (may not work)