In a medium bowl, gently combine the diced 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.
* Sometimes I peel the skin of the tomatoes. It is easy to do. Learn How To Peel Fresh Tomatoes.
Avocado Corn Salsa Recipe: https://whatscookingamerica.net/Appetizers/cornsalsa.htm