Avocado Corn Salsa

1 can nibblet corn

4 ½ oz. can black olives

Dash or red pepper flakes

Bunch of green onions chopped

5 cloves of garlic- minced

1/3 cup olive oil

¼ cup lemon juice (or use whole lemon)

1/8 cup lime juice (or use ½ lime)

1 tsp oregano

3 Tbs. cider vinegar

½ tsp salt and pepper

1 avocado

Stir all ingredients except avocado, refrigerate overnight or at least

6 hours.  Add chopped avocado before serving.  Serve with chips.

Contributed by GayLynn S.