116 oz package of frozen corn thawed – or 3-4 ears of fresh corn roasted
1red bell pepper diced
1small white onion diced
5ozblack olives sliced1 cup of black olives from the olive bar or 2 2.5 oz. cans
4medium avocadospeeled, pitted, and chopped
1/4cupof lemon juice
3tablespoonsof apple cider vinegar
1teaspoonof dried oregano
1/2teaspoonof fresh ground black pepper
1/3cupof extra virgin olive oil
In a large bowl, mix the corn, olives, red bell pepper, and onion.
In a small bowl, mix the garlic, olive oil, lemon juice, cider vinegar, oregano, salt, and pepper. Pour into the corn mixture and toss to coat. This can be covered and stored in fridge overnight. An hour before ready to serve, add cubed avocado and mix well.
Serve with bread, chips, or vegetables.
Make Ahead by mixing all ingredients except avocados, cover, and put in fridge. Can be done the night before. Then just add avocados right before serving.