Osage Hominy Salsa

2 cups cooked hominy (red/white/blue mixed; is fun for this one)
3 ripe avocados, peeled, pitted and diced; large
1 red onion, diced small
1 red bell pepper, diced small
1/3 cup virgin olive oil
1/4 cup red wine vingar
1 tablespoon mince garlic
3 serrano peppers, minced
1 tablespoon ground cumin
1 teaspoon chili powder
1/4 cup finely chopped cilantro
1/2 cup fresh lime juice (2-4 limes, depending on juiciness)
salt and fresh-ground pepper to taste

Mix it all together. Will keep refrigerated for 2-3 days

Contributor: Redcorn