Avocado Corn Salsa Recipe

I have fixed this recipe a few times and it has always been a hit. It's not your ordinary chips and salsa. I like to take it to parties, because it's not something that you usually see, so I don't have to worry about a duplicate dish. A very good friend shared this with me a couple of years ago and I thought I would pass it along to you.
 

INGREDIENTS (Nutrition)

• 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
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 3 tablespoons cider vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 avocados - peeled, pitted and diced

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. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
3. Stir avocados into the mixture before serving.