Ingredients

• 2 cans (15 ounces) black-eyed peas or black beans (try a mix, or other types)
• 1 1/2 cups corn (canned and drained, frozen, or fresh cooked)
• 1 bunch cilantro
• 1 bunch green onions (5 green onions)
• 3 medium tomatoes
• 1 avocado (optional)
• 1 Tablespoon canola or vegetable oil
• 2 Tablespoons vinegar or lime juice
• 1/2 teaspoon each salt and pepper

Directions

1. Drain and rinse the black-eyed peas (or black beans) and corn.
2. Finely chop the cilantro and green onions.
3. Dice the tomatoes and avocado.
4. Combine all veggies in a large bowl.
5. Mix oil, vinegar or lime juice, salt and pepper together in a small bowl.
6. Pour oil mixture over salad ingredients and toss lightly.
7. Refrigerate leftovers within 2 hours.

Notes:

• Use as a filling for tacos, burritos or wraps, on a burger, over a baked potato, or as a snack with tortilla chips.
• Try adding other vegetables such as sweet or hot peppers, cucumber or zucchini.
• Freeze extra lime juice to use later.
• Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.