Avocado and Black Eyed Pea Salsa
This avocado and black-eyed pea salsa is a rich and flavorful chip dip!
ripe but firm avocados, diced
2
black-eyed peas, rinsed and drained
1
(15 ounce) can
shoepeg corn, drained
1
(11 ounce) can
chopped roma (plum) tomatoes
1
cup
chopped fresh cilantro
½
cup
chopped green onion
½
cup
red wine vinegar
¼
cup
olive oil
¼
cup
ground cumin
1
teaspoon
minced garlic
½
teaspoon
salt and black pepper to taste
 Mix together avocados, peas, corn, tomatoes, cilantro, and green onion lightly in a salad bowl until well combined.
  Whisk together red wine vinegar, olive oil, cumin, and garlic in a medium bowl and pour over salad. Season with salt and pepper; lightly toss salad again. Chill in the refrigerator to blend the flavors before serving, about 1 hour.
