Marietta's Black-eyed Pea Salsa

Here's another great salsa recipe my friend Marietta shared with me.  It's delicious!  I also have a Black Bean Salsa posted that I love with chips.  Now you have another choice for making a chip salsa to share with your family and friends.  Actually you can eat both salsas by the spoonful without chips if you'd like :-)

Marietta's Black-eyed Pea Salsa

1 can of black-eyed peas (drained)
1 can whole kernel corn (drained)
2 Roma tomatoes (diced)
1 ripe avocado (diced)
3/4 cup fresh cilantro (chopped)
1 packet dry Italian dressing mix (Prepared per instructions) or 8 oz. of Zesty Italian Dressing
1 Tablespoon Cumin

Mix all ingredients.  Chill and serve with chips

Tanji's Black Bean and Corn Salsa

We went to Brian and Brandi's for a 4th of July cookout and Brandi made a delicious bean and corn salsa.  She got the recipe from her good friend Tanji, so I'll call it Tanji's Black Bean and Corn Salsa.  Thanks Tanji and thanks Brandi for sharing the recipe. Yum!

Tanji's Black Bean and Corn Salsa
In a large bowl put:
2 cans black beans, drained and rinsed
1 can corn, drained and rinsed (I used white corn)
2 large chopped tomatoes (I used a can of petite diced tomatoes)
1 chopped purple onion
1/4 cup fresh cilantro, chopped
2 avocados, chopped (add this right before serving)

Marinade (mix together, then add to salsa)
3 - 4 Tablespoons lime juice
2 Tablespoons olive oil
1 Tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
(Add more salt and lime to taste if you like)

Serve with you favorite tortilla chip.  Brandi said this salsa is great with lime chips but they break easily.  Hey, a broken chip tastes just as good as a whole one.  Right?