Avocado Salsa

(Courtesy of Taste of Home)

Ingredients:
1 2/3 c. (about 81/4 oz.) frozen corn, thawed
2 cans (2 1/4 oz. each) sliced ripe olives, drained
1 medium sweet red pepper, chopped
1 small onion, chopped
5 garlic cloves, minced
1/3 c. olive oil
1/4 c. lemon juice
3 Tbsp. cider vinegar
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
4 medium ripe avocados, peeled
Tortilla chips

Directions:
Combine corn, olives, red pepper and onion.  In another bowl, mix the next 7 ingredients.  Pour over corn mixture; toss to coat.  Refrigerate, covered, overnight.

Just before serving, chop avocados; stir into salsa.  Serve with tortilla chips.