2 tablespoons red wine vinegar
1 1/2 teaspoons salad oil
1 1/2 to 2 teaspoons hot sauce
1 clove of 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
Mix the vinegar oil, hot sauce, garlic and pepper in a bowl. Cut the avocado into 1/2 inch cubes and add to the vinegar mixture; mixing gently.
Drain and rinse the peas and corn. Add to the vineagar mixture with the cilantro, green onions and tomatoes; mix gently. Add salt to taste.
Serve with tortilla chips.
Serves ten to twelve