Avocado Salsa/Salad

This is a winner!! It can be served as a salsa with chips or as a light summer salad. Everyone I have ever made this for loves it!! Even non-avocado lovers. This recipe came from allrecipes.com and I just lowered the oil content to make it more WW friendly.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1 (16 ounce) package frozen corn kernels, thawed
• 1 (2 1/4ounce) can sliced ripe olives, drained
• 1  bell pepper, minced
• 1  small onion, diced
• 5  garlic cloves, minced
• 2  tablespoons olive oil
• 1⁄4 cup fresh lemon juice
• 3  tablespoons vinegar (not balsamic)
• 1  teaspoon oregano
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 4  avocados, peeled pitted and diced

Directions

1. In a large bowl mix corn, red pepper and onion.
2. In a small bowl mix garlic,olive oil,lemon juice,cider vinegar,oregano, salt & pepper. Mix until well blended. Pour over corn mixture and toss to coat. Cover and chill in the regrigerator 8 hours or overnight.
3. Stir avocados into mixture right before serving.