Avocado Salsa Recipe

1 Can Corn (drained)
1 Tomato (chopped)
1 Small Yellow Onion (chopped)
1 Jalapeno (diced small)
3 Garlic Cloves (minced)
1/8 Cup Olive Oil
1/4 Cup Lemon Juice
3 TBSP Cider Vinegar
1 tsp Dried Cilantro
1/2 tsp Pepper
1/2 tsp Salt
3 Avocado

Mix together the corn, tomato, onion, and jalapeno in a
large bowl.
Set aside.
In another bowl, combine garlic, olive oil, lemon juice,
cider vinegar, cilantro, pepper, and salt.
Mix well.
Combine the 2 bowls together.
Mix well again.
Cover and refrigerate for at least 4 hours.*
Before serving, peel and dice each avocado into small
pieces.
Discard each pit.
Place the avocado pieces into the salsa mixture and blend.
Serve with baked tortilla chips.

*If you are not in a hurry for this recipe, I
suggest you marinate overnight in the refrigerator.
This will blend all the different ingredients for full flavor!

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