1 (15 ounce) can seasoned black-eyed peas, drained
1 (15 ounce) can seasoned or plain black beans, drained
3/4 cup frozen sweet corn, thawed
3 green onions, chopped
1/2 cup chopped green bell pepper
2 or 3 tomatoes, diced
10 jarred jalapeno pepper slices, diced (mild or hot depending on preference)
1/3 cup cilantro, chopped
1 ripe avocado, chopped
1 tablespoon olive oil
1 tablespoon white wine vinegar
1/2 lime, juiced
1/2 teaspoon Dijon mustard
Salt and pepper to taste
Combine black eyed peas, beans, corn, green onion, bell pepper, tomatoes, jalapenos, and cilantro in a medium bowl. In a small bowl whisk together the olive oil, vinegar, lime juice, Dijon mustard, and salt and pepper. Pour over bean mixture. Cover and refrigerate until ready to serve.
Just before serving, add avocado and gently stir to combine. Serve with tortilla chips.