Avocado Salsa

1 package frozen corn, thawed
2 cans (2-1/4 oz each) sliced olives
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 wine vinegar
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
4 medium ripe avocados
Tortilla chips

In a large bowl combine corn, olives, red pepper and
onions. In a small bowl combine garlic, oil, lemon
juice, vinegar, oregano, salt and pepper; mix well.
Pour over corn mixture; toss to coat. Cover and
refrigerate overnight. Just before serving, chopp
avocados and stir into salsa. Serve with tortilla
chips.