Texas Caviar

My little sister, Kristin, introduced me to this recipe. The cook at the Theta house at University of Texas made this dip and posted it on my new favorite recipe website www.recipezaar.com. It was love at first bite! I made it for the first time last week on vacation and it was a hit. It looks hard but really it's just a matter of chopping and mixing. Try it! I promise your guests (and your stomach) will love you!

Ingredients
1 (15 oz) can black-eyed peas
1 (15 oz) can black beans
1 (11 oz) can white shoe peg corn
1 (14 oz) can Rotel tomatoes
2 Serrano peppers, minced
1/4 cup red pepper, chopped
1/4 cup green pepper, chopped
1/4 cup red onion, chopped fine
1/4 cup green onion, chopped
2 T cilantro, minced
3/8 cup red wine vinegar
3/8 cup olive oil
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 tsp. oregano
1 1/2 tsp cumin
3 avocados, chopped

Directions
1. Rinse & Drain Peas and Beans (NOTE: I use 2 cans of black beans instead of the black-eyed peas)
2. Drain corn
2. Mix first 10 ingredients
4. Mix vinegar, oil, and spices thoroughly
5. Toss avocados with other veggies
6. Pour vinegar mix over all and stir gently
7. Chill at least 1 hour