Avocado Salsa aka "Texas Caviar"

Thanks allrecipes for this yummy recipe!

I am a huge lover of guacamole and salsa, so why not mix them together?! I found this recipe probably 3 years ago and make it quite a few times a year. I love it!I did tweak a couple things for my families liking. (My liking, actually. Rob loves guacamole, but hates vegetable so this does not go over well with him! In fact, the first time I made it, his words were: "Who took a dump in that bowl?!")

INGREDIENTS

• 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
•   2cloves 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
• 5 avocados - peeled, pitted and diced

DIRECTIONS

1. In a large bowl, mix corn, olives, red bell pepper and onion.
2. 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 as long as you can. I have eaten it without even being chilled and it was fine, but the cooler the better!
3. Stir avocados into the mixture before serving.