Cowboy Salsa

Amanda just posted this recipe on her blog, and since it's one of my favorite appetizers, I thought I would post it as well for those of you that don't know her (thanks, Amanda)! She always serves it with Tostitos scoops.

1 Can of black-eyed peas (thoroughly rinsed)

1 Can of Corn niblets (drained)

2/3 c. chopped cilantro

2/3 c. chopped green onion

1 c. chopped tomato

2 c. cubed avocado

Dressing:

1/4 c. olive oil

1/4 c. red wine vinegar

3/4 tsp. salt

1/8 tsp cumin

Mix ingredients in large bowl, adding dressing last and mix well. Chill in refrigerator at least 2 hours before serving.