Black-eyed Pea Salsa


2 (15-ounce) cans black-eyed peas, drained
1 (15-ounce) can white shoepeg corn, drained
3 cans Rotel (tomatoes with chiles)
1 onion, chopped fine
1 tsp vinegar
Salt and pepper to taste
1 bunch fresh cilantro


Mix ingredients and refrigerate, covered, for at least 2 hours. Serve with tortilla chips. Can substitute black beans for black-eyed peas.