Corn Salsa

I haven't made this in awhile, but it used to be a staple in our home. And we'd always take it camping. For some reason, fresh things like this taste amazing when you are camping. (I guess cookies do too--maybe it is just fun to eat when you are camping.) My friend, Audralyn gave me the first recipe for corn salsa which was from her mother-in-law who actually served it as a side dish. I prefer it as a salsa with Hint of Lime Tortilla chips. Also, the more avocados, the better...YUM!

Corn Salsa:
1 bunch cilantro, chopped fine
6-8 roma tomatoes, diced (I typically only use 3 or 4)
5-6 ripe, but firm avocados, diced
1 bunch green onions, chopped fine
2 cans shoepeg white corn
1 can black-eyed peas
1 can white beans (navy or great northern)
1 pkg. dry Good Seasons Italian dressing
1/4 c. fresh lime juice
1/4 c. olive oil
1 bag tortilla chips

Drain and rinse the white beans and black-eyed peas in a colander. Partially drain the shoepeg corn; do not rinse. Add corn and beans to a large bowl. Mix dry dressing with lime juice and olive oil. Dice Avocados. Add avocados to dressing to coat, so they don't turn brown. Toss and add to corn mixture. Add minced cilantro, green onions, and diced tomatoes. Chill the salsa for at least an hour to allow flavors to meld, or make the night before. Serve with regular or hint of lime tortilla chips.