cowboy caviar dip

When it calls for it, my favorite go to potluck dish is my boss' Cowboy Caviar recipe. (I believe this one came from a firehouse cookbook).

3 reasons I like this dip:
1) It's light and flavorful, with no mayo and no cheese.
2) It's quick to make. Minimal chopping and stirring involved.
3) Tastes good.

I think the first time I had it, I nearly ate the whole bowl as my dinner. Winner, winner.

Ingredients:
15.5 oz can of Black Eye Peas
15.5 oz can Mexicorn (mix of corn and peppers)
4 large tomatoes, chopped
1/2 red onion chopped
2 avocados, cubed

To make dressing, combine:
2 garlic cloves, minced
2 tspn oil
2 Tbsp red wine vinegar
1 Tbsp hot sauce (I use Tobasco)
1 Tbsp dijon mustard
2 Tbsp sugar

Drain and rinse peas and corn. In a large bowl, place peas, corn, tomatoes, onion. Pour dressing into bowl and gently mix to combine ingredients. Add salt and pepper to taste. Add avocado before serving and give it another toss.

Serve with chips and enjoy.