Avocado Salsa

I recently went to a party where they served this avocado salsa with chips and it was so good I kept going back for more. It was delicious,  yet light, nutritious and the crunchy and salty chips were just the perfect addition to it. Not to mention it was perfect for the month of August when tomatoes are ripe and corn is fresh. I just knew I had to put it on the blog. I do have a few suggestions: use good quality tomatoes and feel free to play with the salt and lemon. We all have different tastes so just make it perfect for you. I hope you like it as much as I do. 


Ingredients: 

1 (16 oz) package frozen corn kernels, thawed (canned corn is ok)

2 (2.25 oz) cans ripe black olives, drained and sliced 

1 small onion, thinly chopped

1/4 cup lemon juice

3 ripe tomatoes, chopped 

1/3 cup olive oil

1/2 teaspoon salt or to taste 

1/2 teaspoon ground black pepper or to taste 

4 avocados, peeled, pitted and diced 

1 teaspoon dried oregano (optional) 

2 cloves garlic, minced (optional) 

3 tablespoons cider vinegar (optional) 

Directions: 

Toss all the ingredients except the avocado in a big bowl. For best flavor refrigerate overnight. If you don't have that option salad is still good. Mix in the avocado right before serving. Serve with chips or add to your favorite wrap. Enjoy!