Corn and Avocado Salsa

Try this delicious fresh salsa the next time you need an appetizer. It is always a winner!

1 package of frozen corn, thawed
1 medium red pepper chopped
2 avocados, chopped
1 can of black beans, rinsed and drained
1 can of black olives, sliced

Dressing:
1/3 cup olive oil
3 tablespoons white wine vinegar
½ teaspoon salt and pepper
¼ cup fresh lemon juice
1 teaspoon oregano
3 garlic cloves, minced

Combine vegetables (except avocado) in a large bowl. In small bowl combine dressing ingredients and pour over vegetables. Cover and refrigerate overnight. Just before serving add avocados. Serve with tortilla chips.