3 Roma tomatoes, diced, seeds removed
1 avocado, diced
1/4 c. black olives, chopped
1 tsp. canned green chilis, chopped (more or less to taste)
2 tbsp. sweet banana pepper, chopped
1/2 c. frozen corn
2 tbsp. lime juice
1/8 tsp. garlic powder
pinch cumin (more or less to taste)
1/8 tsp. onion powder (more or less to taste)
1/8 tsp. salt (more or less to taste)
2 tbsp. olive oil

Mix in glass bowl, add seasonings, add lime juice and olive oil. Cover with plastic wrap (right on top of salsa).

Refrigerate for 2 hours or up to a day in advance. Serve with Taco or Pita Chips.

Recipe may be doubled or tripled.

Submitted by: Susan Deren