Corn Salsa

I first tasted this salsa at my sister-in-law's baby shower. It's wonderful. Karie convinced the hostess to share the recipe and I've been making it ever since. I like to serve it with the scoops tortilla chips because it's easier to eat with less mess.  I served salsa with Cheese Enchiladas in honor of celebrate Cinco de Mayo!

Combine the following ingredients in a large bowl:
2 cans (15 oz – each) sweet corn
2 small cans sliced ripe olives
1 red pepper, chopped
½ red onion, chopped
1 ½ t minced garlic
2 avocados, diced


Dressing:
⅓ c olive oil
¼ c lemon juice
3 T vinegar
1 t each oregano, salt, and pepper


Whisk together and then pour over corn mixture.