Avocado Salsa

by Lari Jansen

This is the best Mexican appetizer! Sometimes we will just eat it as a meal!

1 package (16 oz.) frozen corn (baby white shoe peg best), thawed
2 cans (2.25 oz. each) sliced black olives, drained
1 medium sweet red pepper, chopped
1 small onion, chopped
3 cloves of garlic, minced
1/3 cup olive or vegetable oil
1⁄4 cup lemon juice
2 Tbsp. cider vinegar
2 Tbsp. white wine vinegar
1 tsp. dried oregano
1 tsp. salt
1⁄2 tsp. pepper
3 large ripe avocados

In a large bowl, combine all ingredients except avocados. Cover and refrigerate overnight. Just before serving, chop avocados and stir into salsa. Serve with tortilla chips.