Kristin Mautz's Avocado Salsa

Description: I've tweeked this recipe from our church friend Kristin Mautz based on what ingredients I have in the house (primarily the dressing). Anytime you make it, with any variation it is FANTASTIC! Ralph and I have even had it for a light supper! This recipe makes enough for a crowd, so feel free to cut it in half.

Ingredients:
2 (16 ounce) cans whole kernal corn, drained
1 large can ripe olives, sliced and drained
1 red, yellow or green bell pepper, chopped
1 small onion, chopped
1 (15.5 oz) can black-eyed peas, drained
1 (15.5 oz) can black beans, drained
2 large tomatos, seeded and chopped
11-12 fresh cilantro leaves,or to taste
1 envelope Good Season Italian dressing, made per instructions, OR 1 bottle of your favorite Italian Dressing (my preference), OR dressing below.

Dressing:
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2-4 avocados, peeled, pitted and diced

Directions:
1) In a large bowl, mix first eight ingredients.
2) If making your own salad dressing - in a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper.
3) Pour your chosen salad dressing into the corn mixture and toss to coat.
4) Cover and chill in the refrigerator 8 hours, or overnight.
5) Stir avocados into the mixture before serving.
6) Serve with tortilla chips.

~Denise Bound