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Black Bean and Black-Eyed Pea Salad

Since New Year's Day is at the end of this week I thought it might be good to include a recipe with Black Eyed Peas in it. The recipe this week doubles as a great salad for New Year's Day but also as a great dip with tortilla chips.

1 15-ounce can black beans rinsed and drained
1 15-ounce can black-eyed peas rinsed and drained
1 cup whole kernel corn, frozen thawed
4 plum tomatoes diced
1/2 cup red onion diced
1/2 cup green pepper diced
1 large pickled jalapeno chopped
1 clove garlic minced
3 tablespoons fresh cilantro chopped
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 1/2 teaspoons hot pepper sauce optional
1/2 teaspoon salt
1 large avocado chopped, optional

Yields: 6 Servings

Instructions Rinse and drain the black beans and black-eyed peas and thaw the corn. Combine beans, corn and rest of the ingredients in a large bowl. Mix well and refrigerate, covered until ready to serve.