Bridgecamp Bean Dip

Bridgecamp Bean Dip

1 15 oz can black eye peas, drained
1 11 oz can white shoepeg corn, drained
2 chopped avocados
1 c chopped tomatoes
2/3 c chopped cilantro
2/3 c chopped green onion
Mix above ingredients. Mix in dressing just before serving. Add only half at first and then add more for desired consistency. Be sure to drain the peas and corn really well. I prefer only adding half of the peas and corn unless doubling the recipe.
DRESSING:
¼ c olive oil
¼ c red wine vinegar
2 garlic cloves- minced
1 t cumin or taco seasoning
½ tsp salt
Serve with tortilla chips.