Avocado and Black-Eyed-Pea Salsa

Ingredients

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

Equipment

• bowl
• whisk

Directions

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.