Hubby absolutely adores this stuff. Well, so do I, actually. It's obviously great as an appetizer around football season, but we could eat it anytime, anywhere. So goooooooood. Seriously, now I want some.
1 15 oz can shoepeg corn, drained
1 15 oz. can black-eyed peas, drained
1 avocado, peeled and diced
2/3 cup cilantro, chopped
2-3 green onions, chopped
3-4 roma tomatoes, chopped
1/4 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves, crushed
3/4 tsp salt
1/8 tsp ground pepper
1 Tbsp ground cumin
In a medium bowl, combine corn, black-eyed peas, avocado, cilantro, green onions, and tomatoes.
In a small bowl, whisk together olive oil, vinegar, garlic, salt, pepper, and cumin. Add to the vegetable mixture and toss to coat.
Serve with tortilla chips or toasted pita chips. Makes 4-6 servings.
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