15oz can white corn — or even better, kernels from a few ears of corn on the cob
15oz can black-eyed peas
15oz can black beans
2-3 avocados cubed
2/3 cup cilantro chopped
2/3 cup red or green onions chopped
1/2 cup grape tomatoes chopped
marinade:
1/4 cup olive oil
1/4 cup red wine vinegar
Zest and juice of 1 lime
2 cloves minced garlic
3/4 tsp salt
3/4 tsp pepper
2 tsp cumin
Drain the corn, black eyed peas, and black beans. Rinse. Mix everything (except the avocados) and pour 1/2 of marinade on top. Before serving add avocados and remainder of marinade. Serve with whole wheat tortilla chips.
Note: This is even better if you mix everything but the avocados together a day in advance and refrigerate overnight.
Many thanks to my friend Kim for passing this one along!