Ingredients

2 tablespoons red wine vinegar
1 1/2 teaspoons salad oil
1 1/2 to 2 teaspoons hot sauce
1 clove garlic, minced
1/8 teaspoon pepper
1 firm ripe avocado
1 15-ounce can black-eyed peas
1 11-ounce can corn, or kernels from 2 ears of fresh corn, blanched
2/3 cup chopped cilantro
2/3 cup thinly sliced green onions
8 ounces Roma tomatoes, coarsely chopped
Salt to taste

Directions

Mix the vinegar, oil, hot sauce, garlic and pepper. Cut avocado into 1/2-inch cubes and add to vinegar mixture, mixing gently. Drain and rinse peas and corn. Add to vinegar mixture with cilantro, green onions and tomatoes; mix gently. Add salt to taste. Serve with tortilla chips. Serves 10-12.