6 Roma tomatoes
3 Avocados chopped
3 green onions, or more chopped
1/2 bunch of chopped fresh cilantro
1- 11 oz can white shoe peg corn or Mexi corn
1- 15.8 oz can black eyed peas, drained and rinsed
8 oz of Zesty Italian Dressing
1 or 2 cloves garlic minced
1 or 2 Jalapeno peppers, chopped(seeds opt)
Combine tomatoes, green onions, cilantro, and corn in a large bowl. Add peas. Add avocados and gently stir in. Add zesty Italian dressing, garlic and peppers. Gently mix ingredients evenly with a large spoon. Serve with tortilla chips. Keep refrigerated for up to a week. Enjoy!
I used the shoe peg corn-I like the texture of it. I also used fat free dressing--no one even noticed.