* 1 (16 ounce) package frozen corn kernels, thawed * 2 (2.25 ounce) cans sliced ripe olives, drained * 1 red bell pepper, chopped * 1 small onion, chopped * 5 cloves garlic, 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 ground black pepper * 4 avocados - 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 corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
- Stir avocados into the mixture before serving.