Prep Time: 5 minutes cook time Varies how prepped
Serves 10

Ingrediants:
4 ears of corn cooked and cut from the cob (I like mine bbq in the husk).
15oz can black-eyed peas
15oz can pinto beans
15oz can black beans
3.8 oz can sliced olives
1/2 cup of purple onion, chopped
1 Jalapeno, chopped(seeds removed to reduce the heat) I leave a few in to kick it up a notch).
1 cup cherry tomatoes, halved
1 red bell pepper, chopped
1 advocado, chopped,
Juice of one lime
1 tsp salt
1 tsp garlic powder.

4 ears of corn cooked and cut from the cob (I like mine bbq in the husk). 15 oz can black-eyed peas 15 oz can pinto beans 15 oz can black beans 3 8 oz can sliced olives 1/2 cup of purple onion, chopped 1 Jalapeno, chopped(seeds removed to reduce the heat) I leave a few in to kick it up a notch). 1 cup cherry tomatoes, halved 1 red bell pepper, chopped 1 advocado, chopped, 1 tsp salt 1 tsp garlic powder.

Drain and rinse the beans
Combine all ingredients (but avocado) in a bowl
Store in the fridge until ready to serve. Last minute, stir chopped avocado into the mix and serve