No Cook Time
1 can blackeyed peas, rinsed and drained
1 can white shoepeg corn, drained
2 roma tomatoes, seeded and chopped
1 bunch green onions, chopped
1 bunch cilantro, chopped
1 avocado, chopped
1/2-1 Tbsp minced garlic (depending on taste)
1/4 cup EVOO
1/4 cup red wine vinegar
1 Tbsp ground cumin
Salt and pepper to taste
Optional: 1-2 jalopenos, seeded, cored, and chopped
Mix everything in medium sized bowl. Enjoy immediately or chill for 1-2 hours before serving.
Serve with corn chips or top on salad (goes great in romaine lettuce leaves as a wrap)!
This recipe was inspired and adapted from Joachim Buttress, a dear friend.