Texas Caviar - cooking recipe

Ingredients

2 (15 ounce) cans black-eyed peas, drained
1 (15 ounce) can black beans, drained
1 (15 ounce) can shoe peg corn
1 (10 ounce) can rotel, drained
1 large avocado, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 bunch green onion, chopped
1 cup diced tomato (I used can diced because of the season)
1/3 cup red wine vinegar
1/3 cup lemon juice
garlic powder, to taste
salt and pepper
cilantro, Not called for in recipe but added

Preparation

Mix all ingredients and let sit at least four hours in the fridge. The longer it sits the better. Serve with chips.