INGREDIENTS
1 2/3 cups
frozen corn, thawed
2 cans
(2-1/4 ounces each) sliced ripe olives, drained
1
medium sweet red pepper, chopped
1
small onion, chopped
5 g
arlic cloves, minced
1/3 cup
olive oil
1/4 cup
lemon juice
3 tbsp
cider vinegar
1 tsp
dried oregano
1/2 tsp
salt
1/2 tsp
pepper
4
medium ripe avocados, peeled
tortilla chips