Cowboy Caviar

1 can shoepeg corn, drained
1 can black-eyed peas, drained
1 tomato, chopped
1 bunch cilantro, chopped
1 small bunch green onions, chopped
2 avocados, chopped

Dressing
1 tsp cumin
1/8 tsp pepper
3/4 tsp salt
1/4 cup red wine vinegar
1/4 cup olive oil
2 cloves garlic, finely chopped (or I just use the minced garlic you can buy at the store)

Mix the contents of the dressing together and then start adding the other ingredients. Make sure that it's all blended together well. I would even suggest letting it sit in the fridge for a 1/2 hour or so to let the flavor come together. Wait to add the avocado until just before serving so as to prevent it from turning brown.