Avocado and Black Eyed Pea Salsa

2 ripe but firm avocados, diced

½ cup chopped green onion

½ cup chopped fresh cilantro

1 cup chopped roma (plum) tomatoes

1 (11 ounce) can shoepeg corn, drained

1 (15 ounce) can black-eyed peas, rinsed and drained

¼ cup red wine vinegar

¼ cup olive oil

1 teaspoon ground cumin

½ teaspoon minced garlic

salt and black pepper to taste

Lightly mix together avocados, green onion, cilantro, tomatoes, corn, and black-eyed peas in a salad bowl until well combined.

Whisk together red wine vinegar, olive oil, cumin, and minced garlic in a bowl, and pour over the salad. Season to taste with salt and pepper, and lightly toss the salad again. Chill for 1 hour before serving, to blend the flavors.