Ingredients
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained1 can (10 ounces) diced tomatoes and green chiles, drained1 medium green pepper, finely chopped1 small red onion, finely chopped1/2 cup fat-free Italian salad dressing2 tablespoons lime juice1/4 teaspoon salt1/4 teaspoon pepper1 medium ripe avocado, peeled and cubedTortilla chips
Preparation
In a large bowl, combine the peas, tomatoes, green pepper and onion. In a small bowl, whisk the dressing, lime juice, salt and pepper. Pour over black-eyed pea mixture and stir to coat. Cover and refrigerate for at least 1 hour.
Stir in avocado just before serving. Serve with chips.
