AVOCADO SALSA

AVOCADO SALSA 1-2/3 cups (about 8-1/4 ounces) frozen corn, thawed 2 cans (2-1/4 ounces each) sliced ripe olives, drained 1 medium sweet red pepper, chopped 1 small onion, chopped 5 garlic cloves, 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 pepper 4 medium ripe avocados, peeled Tortilla chips 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.