1 (16 ounce) package frozen corn kernels, thawed 2 (2.25 ounce) cans sliced ripe olives, drained 1 red bell pepper, chopped 1 small onion, chopped 5 cloves garlic, minced 1/3 cup olive oil 1/4 cup lemon juice 3 tablespoons cider vinegar 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon ground black pepper 4 avocados - peeled, pitted and diced
In a large bowl, mix corn, olives, red bell 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 refrigerator 8 hours, or overnight. Stir avocados into the mixture before serving.