Ingredients

• 15 ounces black-eyed peas (canned)
• 2 cloves garlic (crushed or minced)
• 3 tablespoons fresh lime juice (from about 1 1/2 limes)
• 1 tablespoon olives (extra virgin)
• 1 teaspoon cumin
• 1 pinch crushed red pepper flakes
• 1/2 teaspoons kosher salt
• 1 cup corn (cooked, fresh or frozen, thawed)
• 1 cup cherry tomatoes (quartered)
• 1/4 cups red onion (minced, finely diced)
• 1/4 cups cilantro (chopped)
• 1 jalapeno chilies (seeded and diced, optional)
• 1 avocado (medium, diced)

Directions

1. Rinse and drain the black eyed peas in a colander.
2. In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt and mix well.
3. Add the black-eyed peas, corn, tomato, red onion, jalapeno if using and cilantro; mix well and refrigerate at least 20 minutes. When ready to eat, gently mix in the avocado and serve right away.