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
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.