My friend has made this dip a few times at her house for gatherings, and every time it disappears in lightening speed. It is SO good. I got the recipe and decided to make it over the weekend for a Cinco de Mayo party we were having. It was a huge hit.
1 can yellow corn, rinsed and drained
1 can black-eyed peas, rinsed and drained
1/2 purple or yellow onion, diced
4-5 roma tomatoes, diced
1 avocado, diced
1 handful cilantro, minced
salt and pepper to taste
*1 can black beans (optional)
For the marinade
1 packet dry Italian dressing mix packet, prepare dressing as directed
(I used 1/4 cup apple cider vinegar, 3 TBS water, 1/4 cup olive oil, and 1/4 cup of the juice from the black-eyed peas instead of another 1/4 cup of oil so it was less oily) Here is the italian mix packet I used.
Mix together all the veggies and beans. Mix the marinade and pour over the salsa. Stir well. You can let this marinate overnight, or you can eat it immediately. If you let it sit overnight, I would wait to add the avocado until right before you serve it. The longer it sits the more liquidy it becomes, so you can keep mixing it up, or you can drain off the excess. Add salt and pepper to taste. A little garlic salt is yummy too. Serve with tortilla chips. I like the blue corn ones.