Avocado Salsa

Recipe from: neris@home.com
Servings: about 7 cups 

1 pkg. (16 oz.) frozen corn, thawed 2 cans (2 1/4 oz. each) sliced
ripe olives, drained
1 red bell pepper, chopped                              
1 onion, chopped 5
garlic cloves, minced
1/3 cup olive or vegetable oil
1/4 cup lemon juice
3 Tbsp. white or cider vinegar
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
4 ripe avocados

Tortilla chips 

In a large bowl, combine corn,  olives, red pepper, and onion.  In a small bowl, combine garlic, oil, lemon  juice, vinegar, oregano, salt and pepper; mix well. Pour over corn  mixture; toss to coat. Cover and refrigerate overnight. Just before  serving, chop avocados and stir into salsa.