Ingredients:
1 (16 ounce) package frozen corn kernels, thawed
2 (2.25 ounce) cans sliced ripe olives, drained
1/2 red bell pepper, chopped
2 small Roma tomatoes, chopped
1 small onion, chopped
1 jalapeno pepper, seeded and chopped
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 Tbl. minced cilantro
3/4 teaspoon salt
1/2 teaspoon ground black pepper
4 avocados - peeled, pitted and diced


Directions:
In a large bowl, mix corn, olives, tomato and onion. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, cilantro, 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.