Prep Time: 20 minutes

Ingredients

• 2 cans (15 ounces each) black-eyed peas or black beans, drained and rinsed(try a mix or other types)
• 1 ½ cups corn (fresh, frozen, or canned, drained and rinsed)
• 1 bunch cilantro, chopped
• 1 bunch green onions (about 5 green onions), chopped
• 3 medium tomatoes,diced
• 1 avocado, chopped (optional)
• 1 Tablespoon vegetable oil
• 2 Tablespoons vinegar or lime juice
• ½ teaspoon each salt and pepper

Directions

1. Wash hands with soap and water.
2. In a large bowl, combine all the veggies.
3. In a small bowl, mix together oil, vinegar, salt and pepper.
4. Pour oil mixture over veggies and toss lightly.
5. Refrigerate leftovers within 2 hours.

Notes

• Use as a filling for tacos, burritos or wraps, on a burger, over a baked potato, or as a snack with tortilla chips.
• Try adding other vegetables such as sweet or hot peppers, cucumber or zucchini.
• Freeze extra lime juice to use later.
• Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
• Try adding cilantro on top for more flavor.

Photo and Recipe Source: https://www.foodhero.org/recipes/cowboy-salad