Cowboy Salsa

Submitted by Ray Tumlinson, Building & Planning


1 ½ Cups Fresh Corn, cut from cob (approx. 3-4 ears)
1 Can Black Eye Peas, drained and rinsed
3 Green Onions, chopped
3 Tomatoes, small dice
2 Avocados
Cilantro (1/2 bunch), chopped
Cumin, approximately 2 tsps.
Salt & Pepper to taste
¼ cup olive oil
¼ cup rice wine vinegar

Garlic, minced (amount depends on your tastes/preference) DIRECTIONS: Chop all to corn size. Don't put avocado in till ready to serve. Mix oil, vinegar, cumin, salt & pepper, and garlic together. Pour over other ingredients and mix together.

Note: keep the avocado seeds and put in the bowl after everything is mixed together. Remove before serving. They help keep the avocado from turning brown.