Avocado Corn Salsa Appetizer

• 1-16 oz. package of frozen corn, thawed
• 1-15 oz. can black beans, drained and rinsed well
• 1 large sweet red pepper, chopped
• 1-small sweet onion, chopped
• 5 garlic cloves, minced
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 3 T. cider vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 ripe avocados

In a large bowl, combine corn, beans, red pepper, onion and garlic. In a small bowl, combine oil, lemon juice, vinegar, oregano, salt and pepper. Mix well then pour over corn mixture. Cover and refrigerate overnight.

Just before serving, chop avocados and stir into salsa. Check out these stunning pottery bowls (several different patterns) that I came across while surfing the net. Wow, would this salsa look great in one of these or what?

Serve with Frito or Tortilla Scoops. Makes about 7 cups.

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