Ingredients
2 sm. cans sliced black olives
1-16oz. bag frozen shoepeg corn
I med red pepper-chopped
2-3 cloves garlic-minced
1/3 c. olive oil
1/4 c. fresh lemon juice
3 tbls. cider vinegar
1 tsp. oregano
salt & pepper to taste
4-5 avocados
Preparation
In a bowl combine everything except the avocados.Refrigerate overnight.Chop avocados just before serving. Mix in.Serve with tortilla chips.
