Betsy - 1 can Shoepeg corn, drained
- 1 can black-eyed peas, drained
- 2 green onions, chopped, stems included
- 1 bunch flat-leafed parsley or cilantro, chopped
- 1/2 cup tomatoes, chopped
- 1-2 avocados, chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 3-4 cloves garlic, finely chopped
- 1-2 tsp. cumin
- salt and pepper to taste
1. Toss together corn, peas, onions, parsley, tomatoes, and avocados.
2. Whisk together the oil, vinegar, garlic, and cumin. Toss with vegetables. Season to taste with salt and pepper.
3. Serve with corn chips.