INGREDIENTS
4
ears of corn (cooked and cut from the cob)
15 oz
can Black-eyed peas
15 oz
can Pinto beans
15 oz
can Black beans
3 4/5 oz
can sliced olives
1/2 cup
purple onion (chopped)
1
jalapeno (chopped (seeds removed to reduce the heat))
1 cup
cherry tomatoes (halved)
1
red bell pepper (chopped)
1
avocado (chopped)
juice of 1 lime
1 tsp
salt
1 tsp
garlic powder