Ingredients

  • 2ripe but firm avocados, diced
  • ½ cup chopped green onion
  • ½ cup chopped fresh cilantro
  • 1 cup chopped roma (plum) tomatoes
  • 1 (11 ounce) can shoepeg corn, drained
  • 1 (15 ounce) can black-eyed peas, rinsed and drained
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon minced garlic
  • salt and black pepper to taste
  • Directions

  • Step 1

    Lightly mix together avocados, green onion, cilantro, tomatoes, corn, and black-eyed peas in a salad bowl until well combined.

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  • Step 2

    Whisk together red wine vinegar, olive oil, cumin, and minced garlic in a bowl, and pour over the salad. Season to taste with salt and pepper, and lightly toss the salad again. Chill for 1 hour before serving, to blend the flavors.

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