Nicole's Avocado Salsa

6 roma tomatoes (or another type, if the roma tomatoes aren't available.)
3 avocados, finely chopped
3 green onions (scallions), thinly sliced
1/2 bunch of fresh cilantro, chopped
1 11oz. can white shoepeg corn
1 15.8oz can black eyed peas
8 oz. zesty Italian dressing

Combine tomatoes, green onions, cilantro, and corn in a medium bowl. Drain and rinse peas and add to bowl. Add avocados last and pour dressing over top, stirring as little as possible. Gently mix ingredients evenly with a large spoon. Serve with tortilla chips. Keep refrigerated up to one week (not that it will last that long!)


BAKED TORTILLA CHIPS
4 corn or flour tortillas (8')
2 T butter, melted
2-3 pinches of kosher salt

Preheat oven to 375 degrees F. Cut tortillas into triangles (four cuts per tortilla equaling 8 chips) and place on baking sheet. Brush each chip with butter and sprinkle with salt. Bake for 6-8 min. until golden and crisp. Let cool. Serve with fresh salsa or guacamole.