Ann's Avocado Salsa

Aunt Ann brought this tasty salsa to a BBQ last summer. I whipped it up as a dip for the Morgan Terrace Loftwarmen.

Ann's Avocado Salsa

1 package (16 ounces) frozen corn, thawed
2 cans (2 ¼ ounces) 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
¼ cup lemon juice
3 tablespoons cider or white vinegar
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
4 medium avocados

1. In a large bowl, combine corn, olives, red pepper, and onion.

2. In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper. Mix. Pour over corn mixture and toss to coat. Cover and refrigerate over night or 8 hours.

3. Just before serving, chop avocados and stir into salsa. Serve with tortilla chips.

Yield: 7 cups

Author: Aunt Ann