1/4 cup + 2 tbsp olive oil
1/4 cup red wine vinegar
2 tbsp fresh lemon juice
1 tsp honey
2 cloves garlic, minced
1 tsp dried oregano
salt and freshly ground black pepper (about 1/2 tsp of each)
2 (14.5 oz) cans black eyed peas, drained and rinsed
3 cups (18 oz) diced roma tomatoes
2 cups frozen corn, thawed under warm water
2 small firm but ripe avocados, peeled, cored and diced
2/3 cup chopped red onion (dice small)
1/2 cup sliced green onions
1/2 cup chopped cilantro
1. In a mixing bowl or jar whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, oregano and season with salt and pepper to taste.
2. Add all salsa ingredients to a mixing bowl pour dressing over top and toss to evenly coat.
3. Preferably let rest in refrigerator 30 minutes then toss once more just before serving.
4. Serve with tortilla chips.