Corn/Avocado Salsa
Aileen  Holdridge 2010

16 oz frozen corn, thawed
2 cans (2.5oz) olives, sliced
1 med sweet red pepper, chopped
1 med onion, chopped (red or white) - forgot to add in the batch you had
1 can black beans - not in the batch you had but would be a great addition 5 cloves garlic, minced
1/3 C olive oil
1/4 C lemon juice
3 tbsp cider vinegar
1 tsp oregano
1/2 tsp salt
1/2 tsp pepper
4 med avocados, diced

Combine first 4-6 ingredients in bowl. Make dressing by combinng the next 7 ingredients and mix well. Toss over corn mixture and refrigerate. Add chopped avocados right before serving.