Drain and rinse the black eyed peas, black beans, and corn. This is very important because if you don't, the dip will look brown and be too liquidy.
Add to a large bowl.
Add the tomatoes & cilantro.
After dicing the avocado and adding to the bowl, squeeze the lemon juice over the avocado. This will keep the avocado from turning brown too quickly.
Add the italian dressing and salt & pepper and stir to coat all of the ingredients.
Chill in the refrigerator.
This is best served the same day as prepared.
Serve with tortilla chips.