Avocado Salsa (Suzanne)

1 ½ cups kernel corn
1 ½ cups olives (kalamata or black) - sliced
1 cup red pepper – chopped finely
½ cup red onion – chopped finely
3 cloves garlic – pressed/minced
¼ cup olive oil
¼ cup lemon juice – freshly squeezed
3 Tbsp apple cider vinegar
1 tsp dried oregano
½ tsp salt and pepper
3 avocados – diced
Blue or White Corn Tortilla chips

In preparing your veggies, try to keep all of them similar in size - and small so you can get lots on your chip.  Using a large glass bowl, mix all the ingredients together except the avocado and refrigerate overnight or for several hours. Add the avocados just before serving. Enjoy with a bowl of tortilla chips.