1 ½cupsfresh tomatoesfinely chopped and drained, or a 15 oz can of drained and rinsed petite diced tomatoes
1 ½cupsfresh corn kernelsor a 15 oz can of corn drained and rinsed
½cupVidalia onionfinely diced
1medium red bell pepperfinely diced
1medium green bell pepperfinely diced
1medium yellow or orange bell pepperfinely diced
2jalapenosseeds and ribs removed, finely diced, if you like heat include the seeds and ribs
½cupfinely diced cilantro or parsley
1avocadoseeded and chopped, *wait to add this until you are ready to serve
4tablespoonsfresh lime juice
1tablespoonred wine vinegar
4tablespoonsextra virgin olive oil
1teaspoonkosher saltor to taste
¼teaspoonground black pepperor to taste
Add all dip ingredients except the avocado to a large colander to drain. When the mixture has finished draining, add all ingredients to a large bowl and mix to combine.
Combine the dressing ingredients in a mason jar and shake well. Add to the dip and mix well.
Just before serving, add the avocado, taste and add additional salt and pepper if needed, and combine. Serve cold or at room temperature.
Store this dish tightly covered in the refrigerator for up to four days. Leftovers are delicious and even better the next day. Do not freeze.
This recipe is very versatile and forgiving. Even if you are missing one or two ingredients, go ahead and make it anyway. The flavors are so complex; it is still delicious. Also, feel free to be very liberal in your substitutions. Fresh is best, but frozen or canned works too! If Vidalia onions aren't in season, or you can't find them, feel free to substitute sweet yellow onions, red onions, or chopped green onions. No white acre peas, no problem. You can substitute canned or frozen black-eyed or field peas. If using canned, be sure to rinse and drain them first. You can use either fresh, frozen, or canned corn. If using canned, be sure to rinse and drain first. Canned diced tomatoes are a good substitute for fresh tomatoes. Just drain them first—no need to rinse. Be sure to wait to add the avocado until right before you serve it. The oil and lime juice in the dressing will keep it from turning brown for a day or so, but after that, well, you know what happens. I like to serve this dip with sturdy corn chips or tortilla chips. You can serve this dish immediately, but it is even better to let it sit for two to twenty-four hours to allow the flavors to come together!The homemade dressing is quick, easy to make, and delicious, but you can substitute Italian dressing in a pinch.