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" Tomato, Corn, and Avocado Salsa  (serves 16) Recipe courtesy of  All Recipes  Ingredients One 11-ounce can whole-kernel corn, drained One 4-ounce can sliced black olives, drained 1 1/2 cups diced Roma tomatoes 3/4 cup diced red onion 1 red bell pepper, seeded and diced 1 1/2 teaspoons minced jalapeno pepper 1 avocado, peeled, pitted, and diced 2 tablespoons olive oil 2 tablespoons fresh lime juice 1 teaspoon salt Mix together corn, olives, tomatoes, onion, red pepper, and jalapeno pepper in a large bowl. Gently fold in avocado, olive oil, lime juice, and salt. Store in refrigerator. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.seventeen.com/life/food-recipes/advice/a11211/calling-all-salsa-lovers/>