Avocado Corn Salsa

Ingredients

For 32 servings

• •1 (16 ounce) package frozen corn kernels, thawed
• •2 (2.25 ounce) cans sliced ripe olives, drained
• •1 red bell pepper, chopped
• •1 small onion, chopped
• •5 cloves garlic, minced
• •0.33333334326744 tasse olive oil
• •0.25 tasse lemon juice
• •3 c. à soupe cider vinegar
• •1 c. à café dried oregano
• •0.5 c. à café salt
• •0.5 c. à café ground black pepper
• •4 avocados - peeled, pitted and diced

Method

1. 1.In a large bowl, mix corn, olives, red bell pepper and onion.
2. 2.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.
3. 3.Stir avocados into the mixture before serving.