Cowboy Caviar

Ingredients

• 3 Roma tomatoes seeds removed, diced

• 2 ripe avocados diced

• ⅓ cup red onion diced

• 15 oz black beans rinsed and drained

• 15 oz black eyed peas rinsed and drained

• 1 ½ cups frozen sweet corn thawed (I just usually toss it in the salad frozen unless I plan on eating it immediately, it thaws quite quickly)

• 1 bell pepper diced (I used half a green and half a red, but color doesn’t matter)

• 1 jalapeno pepper seeds removed, diced into very small pieces

• ⅓ cup Cilantro finely chopped

• Tortilla chips for serving

Dressing:

• ⅓ cup olive oil

• 2 tablespoons lime juice fresh preferred

• 2 tablespoons red wine vinegar

• 1 teaspoon sugar

• ½ teaspoon salt

• ½ teaspoon pepper

• ¼ teaspoon garlic powder  

Directions

1. Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.

2. In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.

3. Pour dressing over other ingredients and stir/toss very well.

4. Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.