Avocado and Corn Salsa

My friend Christine brought this DELICIOUS salsa to bookclub last night, and I couldn't get enough of it!

1 cup corn kernels
1 ½ avocados, diced
½ red onion, diced
½ red bell pepper, diced
2 Tbs olive oil
1 Tbs red wine vinegar
1 garlic clove, minced
2 drops of Tabasco, or to taste
1 tsp ground cumin
½ tsp chili powder
1 Tbs fresh oregano, chopped
Juice from 2 limes
Salt and pepper

Mix, cover and refrigerate. Should last 2-3 days. Makes 2-2 ½ cups.

Notes: She used dried oregano and some kind of hot sauce instead of Tabasco.

Adapted from Salsas, Sambals & Chutneys by Chris Schlesinger and John
Willoughby