Cowboy Quinoa Salad

by: Cris Day and Marilee Bassett

1 pckg (16 oz) frozen corn, thawed

1 can (15 oz) black beans

1 can (15 oz) black-eyed peas

½ red onion, diced

2 avocados, diced

1 green pepper, diced

3 tomatoes, diced

½ bunch cilantro, shredded

Italian dressing to taste (roughly 1/3 bottle)

Pepper to taste

1 1/2 C dry quinoa, cooked (optional)

1. Combine ingredients.
2. Let sit for best results.
3. Serve with tortilla chips.