|1||sweetcorn — frozen|
|1||red pepper — chopped|
|5||garlic — cloves, minced|
|1/4 cup||lemon juice|
|1 tsp||dried oregano|
|1/2 tsp||freshly ground black pepper|
|200 g||olives — ripe, drained|
|1||onion — small, chopped|
|3||vinegar — cider|
|4||avocado — diced|
In a large bowl, mix corn, olives, red bell pepper and onion. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat.
Cover and chill in the refrigerator for 8 hours, or overnight. Stir avocados into the mixture before serving. Makes 4 cups.
Recipe reprinted with permission of Potatoes SA.