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Salt : A small pinch is all I need
Ingredients 3 Roma tomatoes seeds removed, diced 2 avocados diced cup diced red onion 1 (15 ounce) can canned black beans rinsed and drained 1 (15 ounce) can canned black eyed peas rinsed and drained 1 cups frozen corn kernels thawed 1 bell pepper diced, any color 1 jalapeo seeds removed, finely diced cup chopped fresh cilantro tortilla chips for serving DRESSING cup olive oil 2 tablespoons fresh lime juice 2 tablespoons red wine vinegar 1 teaspoon granulated sugar teaspoon salt teaspoon black pepper teaspoon garlic powder Instructions Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl
How to Store: It is best if you can keep the dressing separate from the vegetables and cover both and keep in the refrigerator for up to 3 days
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