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  Avocado Salsa
   Salads
   Noelle Friesen
   1/18/2016
Ingredients:
One & 2/3 cup frozen corn, thawed
Two cans (2- 1/4ou each) sliced & drained)
One medium sweet red pepper, chopped
Five cloves garlic, minced (I use much less -- maybe two cloves
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
1 Tablespoon sugar to cut down the acidity

Tortilla chips
Instructions:
In a large bowl, combine the corn, olives, red pepper & onion. In a small bowl, combine the garlic , oil, lemon juice, vinegar, oregano, & salt & pepper. Pour over the corn mixture & toss to coat. Cover & refrigerate over night.

Just before serving, chop avocados & stir into salsa.

Serve with tortilla chips.

Makes about 7 cups
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