Cowboy Caviar

From The Girl Who Ate Everything .

1 can blackeye peas, drained and rinsed
1 can black beans, drained and rinsed
1 can shoepeg corn, drained and rinsed
4-5 Roma tomatoes, deseeded and diced
2-3 avocados (ripe but still firm), diced
4 green onions, sliced thin
1/2 - 3/4 C. Kraft Zesty Italian dressing
1/2 bunch cilantro, chopped finely (optional)
1-2 limes
Salt and pepper

Drain and rinse the blackeye peas, black beans, and corn. Add to a large bowl. Dice the tomatoes, making sure the seeds and insides are removed (you want to do this to make sure there isn't too much liquid in the dip). Add the diced tomatoes and cilantro (optional) to the bowl. Slice the green onions finely and add to the bowl. Dice the avocados and squeeze a little of the lime juice over the avocados so they don't brown as quickly. Add avocados to the bowl. Squeeze the rest of the lime juice into the bowl. Add the Italian dressing, and stir to coat all the ingredients. Add salt and pepper to taste.

Chill mixture in refrigerator until cold and flavors have marinated together. Dip is best served the same day as prepared. Serve with tortilla chips.