Ingredients

• 2 ripe but firm avocados, diced
• 1/2 cup chopped green onion
• 1/2 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
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon minced garlic
• salt and black pepper to taste

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Instructions

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