1/2 of a 1 lb bag of dry black-eyed peas- sorted, rinsed, soaked overnight then cooked according to package directions (or you could use 1 can of already cooked black-eyed peas)
about 1 c of frozen corn, thawed
1 can of diced tomatoes, with liquid drained (or fresh tomatoes diced)
1/2 ripe avocado peeled, pit removed and diced (1 whole if you want more avocado)
1 red onion, diced
extra virgin olive oil
sea salt and black pepper to taste
fresh cilantro, chopped and some for garnish
1 lime

1/2 of a 1 lb bag of dry black-eyed peas- sorted, rinsed, soaked overnight then cooked according to package directions (or you could use 1 can of already cooked black-eyed peas) 1 can of diced tomatoes, with liquid drained (or fresh tomatoes diced) 1/2 ripe avocado peeled, pit removed and diced (1 whole if you want more avocado) 1 red onion, diced 1 lime

Simply mix the black-eyed peas, corn, tomatoes, avocado, onion and some chopped cilantro in a bowl. Season with salt and pepper to taste. Drizzle the olive oil over, squeeze the entire lime into the salad and then season again with salt and pepper to taste if necessary. (I learned from watching Jamie Oliver that you always want your dressing to be a bit too acidic, meaning add just a little too much lime because the flavors will mellow).