Cowboy Salad

• 2 cans (15 ounces) black-eyed peas or black beans (try a mix, or other types)
• 1 1/2 cups corn (canned and drained, frozen, or fresh cooked)
• 1 bunch cilantro
• 1 bunch green onions (5 green onions)
• 1 bunch green onions (5 green onions)
• 3 medium tomatoes
• 1 avocado (optional)
• 1 tablespoon canola or vegetable oil
• 2 tablespoons vinegar or lime juice
• 1/2 teaspoon each salt and pepper

1. Drain and rinse the black-eyed peas (or black beans) and corn.

2. Finely chop the cilantro and green onions.

3. Dice the tomatoes and avocado.

4. Combine all veggies in a large bowl.

5. Mix oil, vinegar or lime juice, salt and pepper together in a small bowl.

6. Pour oil mixture over salad ingredients and toss lightly.

Refrigerate leftovers within 2 hours.