Ingredients1 (16 ounce) package frozen corn kernels, thawed 2 (2.25 ounce) cans sliced ripe olives, drained 1red bell pepper, chopped 1 small onion, chopped 5 cloves garlic, minced ⅓ cup olive oil ¼ cup lemon juice 3 tablespoons cider vinegar 1 teaspoon dried oregano ½ teaspoon salt ½ teaspoon ground black pepper 4avocados – 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 cornmixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.Step 3
Stir avocados into the mixture before serving.
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