Primarily eaten as salsa, but also enjoyed as an everyday salad, try this recipe and I guarantee you'll never be the same!
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. YUMMO!