Ingredients
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1 (16 ounce) package frozen corn, thawed (you can substitute peeled chopped cucumber if you don't like corn)
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2 (2 1/4 ounce) cans black ripe olives, sliced, drained
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1 red bell pepper, seeded and chopped
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1 cup chopped onion
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5 -6 cloves garlic, minced
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1/3 cup green olives or 1/3 cup vegetable oil
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1/4 cup lemon juice, or lime juice or a combination
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3 tablespoons white vinegar or 3 tablespoons cider vinegar
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1 teaspoon dried oregano
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1/2 teaspoon salt, to taste
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1/4 teaspoon freshly ground pepper
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4 ripe avocados
Instructions
- In a large bowl, combine the corn (or cucumber), olives, red pepper, and onion.
- In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper; mix well.
- Pour over corn (or cucumber) mixture; toss to coat.
- Cover and refrigerate overnight.
- Just before serving, chop avocados and stir into salsa.
- 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.