Salsa With Corn, Black-Eyed Peas, Tomatoes And Avocado

Salsa With Corn, Black-Eyed Peas, Tomatoes And Avocado

- 1 11 oz. can Shoe Peg white corn
- 1 15 oz. can black-eyed peas or black beans
- 3 Roma tomatoes (diced 1¼cups salsa (Everyday Salsa page 127 or store bought))
- ¼ cup fresh cilantro (diced)
- ½ fresh lime (juiced)
- Coarse salt
- Fresh ground black pepper
- 3 avocadoes (diced)
- Mix everything up in a medium size bowl except the avocadoes. Season to taste with coarse salt and fresh ground black pepper. Cover with plastic wrap and refrigerate.
- Just before serving add the diced avocadoes.
Serve with: Tortilla chips of choice.