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.
Recipe furnished by Litehouse, Inc.