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Avocado Salsa

    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

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

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