Avocado and Black-Eyed-Pea Salsa

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Also mentioned in the method: tortillas

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a small bowl, whisk together the red wine vinegar, olive oil, ground cumin, minced garlic, salt and black pepper to make a dressing.

2. In a large bowl, combine the diced avocados, chopped green onion, chopped cilantro, chopped roma tomatoes, drained shoepeg corn and rinsed, drained black-eyed peas.

3. Pour the dressing over the salad and gently toss to coat, taking care not to mash the avocado.

4. Taste and adjust the salt and black pepper as needed.

5. Cover and chill for at least 15 minutes so the flavors meld before serving. Serve with tortilla chips if desired.