INGREDIENTS
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1 (15 oz) can of black-eyed peas
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1 (15 oz) can of corn
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1 (15 oz) can of fire-roasted tomatoes, diced
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2 avocados, diced
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1/2 cup chopped cilantro or parsley
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1/2 jalapeño, finely chopped
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1/4 cup olive oil
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1/3 cup raw apple cider vinegar
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1 tsp ground cumin
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1 tsp chili powder
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1/2 tsp freshly ground pepper
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Salt to taste