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|1 can(s)||white shoepeg corn|
|1 can(s)||black eye peas|
|2 small||roma tomatoes - diced|
|small||bunch of chopped cilantro|
|DRESSING INGREDIENTS BELOW|
|1/4 c||olive oil|
|1/4 c||red wine vinegar|
|1-2 clove||garlic, crushed|
|salt/pepper to taste and 4-5 drops of tabasco to spice it up.|
Drain both corn and black eye peas; put into a medium size mixing bowl.
Dice tomatoes, chop avocados and cilantro and add to above mixture.
Make salad dressing and add to salad and refrigerate for at least 1 hour before serving.