Avocado Corn Salsa

Avocado Corn Salsa
(taken from  whatscookingamerica.net)

Ingredients:

2 small to medium ripe avocados, peeled, seeded, and finely diced
1 cup fresh or frozen corn kernels
2 medium tomatoes, seeded and finely diced*
2 to 3 tablespoons fresh-squeezed lime juice
1 tablespoon finely-chopped fresh cilantro
1/2 to 1 teaspoon minced hot green chile peppers
Sliced olives (optional)
1/2 teaspoon salt
(I omitted chilies and olives and it was STILL delicious.) Preparation:
In a medium bowl, gently combine avocado, corn kernels, tomatoes, lime juice, cilantro, chile peppers, olives, and salt.
Cover and refrigerate until ready to be served.
Yields 1 1/2 cups

 This stuff is addictive with tortilla chips....great way to use up avocado and tomatoes.

I will be making this again for sure!  There is none left and as a matter of fact there was none left after less than 30 mins lol.

Enjoy!