Cowboy Caviar

2 tablespoons red wine vinegar
1 1/2 teaspoons hot pepper sauce (I do a bit less as I'm a wimp with hot sauce)
2 teaspoons olive oil
1 clove garlic, minced
Freshly ground black pepper to taste
1 firm, ripe avocado
1 (15-ounce) can black-eyed peas, drained and rinsed
1 (11-ounce) can corn kernels, drained and rinsed
2/3 cup sliced green onion
2/3 cup chopped fresh cilantro
1/2 pound Roma (plum) tomatoes, coarsely chopped
Salt to taste
Tortilla chips

In a large bowl, mix vinegar, hot sauce, oil, garlic and pepper. Peel,
pit and cut avocado into 1/2-inch cubes. Add to vinegar mixture and
toss lightly.
Drain and rinse black-eyed peas and corn. Add black-eyed peas, corn, onion,
cilantro and tomatoes. Mix gently to coat. Add salt to taste.
Refrigerate, well sealed.
Serve as an appetizer with tortilla chips.