In a beautiful Aspen kitchen, two young girlfriends show me how to make this healthy, colorful, flavorful dip.
2 avacados, cut into small pieces
4 medium tomatoes, chopped
1 head of romaine lettuce, chopped
1 bunch scallions, thinly sliced
1 ear fresh corn, cut off the cob
2 cans black-eyed peas, rinsed and drained
1/2 cup chopped cilantro leaves
1 teaspoon salt
1/2 cup red wine vinegar
1 teaspoon ground cumin (optional)
Endive leaves for dipping (or chips)
Place all ingredients in a large bowl. Mix well with hands. Enough for a crowd. Stores in refrigerator for up to 3 days.