Avocado Salsa

A fun, different salsa for the big day:
(28 servings)

1&2/3 cups frozen charred corn*, thawed (again, I get this at Trader Joe's - GREAT)
2 cans (2&1/4 oz.) sliced ripe olives, drained
1 med. sweet red pepper, chopped
1 small sweet* white onion, finely chopped
5 garlic cloves, minced
1/3 cup olive oil (EVOO)
1/4 lemon juice
3 T. cider vinegar
1 t. dried oregano
1/2 t. sea* salt
1/2 t. freshly ground pepper
4 medium ripe avocados, peeled
Tortilla chips or Fritos Scoops*

In a large bowl, combine corn, olives, red pepper, and onion. In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, S&P. Pour over corn mixture, and toss to coat. Cover and refrigerate overnight. Just before serving, chop avocados, and stir into salsa. Serve with chips.

"Guard your thoughts and your mouth diligently today, and make good choices."

Greetings from Vegas where it was sunny and 63 yesterday (a far cry from the RAIN in WA). I've got a room on the 22nd floor of the Flamingo with a fabulous view of the Bellagio fountains. SWEET!!

Love,

MM