Yield: About 10 servings
Ingredients
Dressing
1/4 cup + 2 Tbsp olive oil
1/4 cup red wine vinegar
2 Tbsp fresh lemon juice
1 tsp honey
2 cloves garlic , minced
1 tsp dried oregano
Salt and freshly ground black pepper (about 1/2 tsp of each)
Salsa
2 (14.5 oz) cans black eyed peas, drained and rinsed
3 cups (18 oz) diced roma tomatoes
2 cups frozen corn , thawed under warm water
1 extra-large or 2 small firm but ripe avocados , peeled, cored and diced
2/3 cup chopped red onion (dice small), run under water to remove harsh bite and drain
1/2 cup sliced green onions
1/2 cup chopped cilantro
Tortilla chips , for serving
Instructions
In a mixing bowl or jar whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, oregano and season with salt and pepper to taste.
Add all salsa ingredients to a mixing bowl pour dressing over top and toss to evenly coat. Preferably let rest in refrigerator 30 minutes then toss once more just before serving. Serve with tortilla chips.
