In a large bowl, peel and cube avocado, add red wine and olive oil salad dressing, and toss slightly.  Drain and rinse black-eyed peas and corn.  Add peas, corn, onion, cilantro and tomatoes to mix.  Serve as an appetizer with tortilla chips or add 2 cups shredded cabbage to make a salad. 

Serves 12

Recipe and photograph furnished by Litehouse, Inc.