Corn Salsa

Corn mix:
1 pkg (16 oz) frozen corn, thawed
2 cans sliced olives
1 medium sweet red pepper, chopped
1 small onion, chopped
1/4 can jalapenos, pureed
cilantro to taste

Dressing Mix:
5 cloves garlic
1/2 cup olive or vegetable oil
1/4 cup lemon juice
3 Tbsp cider vinegar
1/2 tsp salt
1/2 tsp pepper

Pour dressing mix over corn mix and toss to coat. Refrigerate overnight. Just before serving, chop 4 ripe avocados and stir into salsa. Serve with chips. Yields approx. 7 cups.

Submitted by Arel Grimshaw