Zingy tomato, corn & avocado salad (Kim)

1 (16 oz) pkg. frozen corn kernals
2 (2.25 oz.) cans sliced ripe green olives, drained
1 red bell pepper, chopped
1 small onion, diced
5 cloves garlic, minced
1/3 c. olive oil
1/4 c. lemon juice
3 tbsp. cider vinegar
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. ground black pepper
4 avocados, peeled and diced

In a large bowl mix corn, olives, pepper and onion.
In a small bowl mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the fridge 8 hours or overnight. Stir avocados into the mixture before serving.