1 14 oz. can shoepeg corn drained
1 15oz. can black eye peas drained
1 avaocado diced
1 tomato diced
12/3 cup green onions chopped
2/3 cup cilantro chopped
Dressing:
1/4 cup each olive oil and red wine vinegar
1 clove garlic chopped
1 tsp. cumin
3/4 tsp. salt
Combine and toss, serve with chips
double recipe, use 1 can black beans as substitue for 2nd can of black eye peas
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