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2 (14 oz.) cans black eyed peas-rinsed and drained
1 (14 oz.) can black beans
1-1/2 cups fresh corn kernels - I used frozen but canned works too
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1-1/2 cups chopped tomatoes (I used 4 Roma tomatoes)
3/4 cup chopped red onion (1 small)
1 jalapeno, seeded and chopped
1/2 cup chopped cilantro leaves and stems
1 avocado (optional)
1/3 cup olive oil
3 Tbsp. red wine vinegar
2 medium cloves garlic, pressed or minced
1 tsp. salt
1 tsp. dried oregano
1/2 tsp. dried basil
1/8 tsp. red pepper flakes
Whisk dressing ingredients together.
In large serving bowl, mix drained beans, vegetables, cilantro. (If using avocado, wait to add just before serving).
Pour dressing over top and mix thoroughly.
Chill until ready to serve.