Avocado Salsa

Ingredients

• 4  avocados diced pitted peeled
• 3 tablespoons cider vinegar 
• 16 ounce corn kernels frozen thawed
• 5 cloves garlic minced
• 0.5 teaspoon ground pepper black
• 0.3 cup juice of lemon 
• 0.3 cup olive oil 
• 4.5 ounce olives ripe drained sliced canned
• 1 small onion chopped
• 1 teaspoon oregano dried
• 1  bell pepper red chopped
• 0.5 teaspoon salt 

Equipment

• bowl

Directions

1. In a large bowl, mix corn, olives, red bell pepper and onion.
2. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper.
3. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
4. Stir avocados into the mixture before serving.