Avocado Salsa

Ingredients
1 15-oz. can white corn niblets, drained (White Shoepeg is best)
1 small can chopped black olives
1 pinch red pepper flakes
½ bunch green onions, chopped
3 cloves garlic, chopped
4 large avocados, diced
7+ roma tomatoes, seeded and diced

Sauce:
1/3 c. olive oil
¼ c. lemon juice
3 Tbsp. apple cider vinegar
1 tsp. oregano
Salt & Pepper 

Notes / Directions
Mix all together. Best if “marinated” in fridge for a while before serving but can be served immediately.
Serve with corn chips.

~ Kim