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.