Avocado Salsa

Last month at book club the girls were raving about Julie's Avocado Salsa---so this past weekend when we were invited to a party I knew I would have to test out this recipe on the crowd. It was a hit!! This recipe makes a lot (a large mixing bowl full), but don't worry if you make it they will eat it.

Avocado Salsa

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.