You won't be able to get enough of this salsa. I love to pack it for healthy lunch. Cut up the avocados and put them in a zip-lock bag. Stir in just before eating.
|1 (16-ounce) package||frozen corn kernels, thawed|
|2 (2 1/4-ounce) cans||sliced ripe olives, drained|
|1||red bell pepper, chopped|
|1||small onion, chopped|
|5 cloves||garlic, minced|
|1/3 cup||olive oil|
|1/4 cup||lemon juice|
|3 tablespoons||cider vinegar|
|1 teaspoon||dried oregano|
|1/2 teaspoon||ground black pepper|
|4||avocados - peeled, pitted and diced|
In a large bowl, mix corn, olives, red bell pepper and onion.
In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
Stir avocados into the mixture before serving.