Cowboy Caviar

• 1 (15-ounce can) black beans, drained and rinsed
• 1 (15-ounce can) black eyed peas, drained and rinsed
• 1 1/2 c chopped fresh tomatoes (about 3/4 lb)
• 1 1/2 c sweet corn, defrosted from frozen or fresh off the cob (I roast mine in a medium hot pan – no oil – for a few minutes)
• 1 green or red bell pepper, chopped
• 1 large avocado, diced (optional)
• 1 jalapeno pepper, seeded and diced (optional; if you’re using it, add slowly and taste to avoid too much heat)
• 3/4 c  red onion, chopped
• 1/2 c fresh cilantro, chopped
• 1/3 c olive oil 
• 4 T fresh lime juice
• 1 T red wine vinegar
• 2 tsp sugar or honey or maple syrup 
• 2 garlic cloves, minced
• 1 1/2 tsp Diamond kosher salt
• 1 1/2 tsp chili powder
• 1/4 tsp black pepper 

Add the black beans, black eyed peas, tomatoes, bell pepper, avocado, jalapeno pepper, red onion, and cilantro to a medium mixing bowl.

In a small bowl, whisk together the olive oil, lime juice, sugar, garlic, salt, chili powder, and black pepper.

Pour the dressing over the cowboy caviar and stir together. Refrigerate for several hours before serving – for the best flavor. Cowboy caviar will keep several days in the refrigerator – but don’t add the avocado until you’re ready to serve it.

Serve as a dip with tortilla chips or as a salad. Fry some ground beef or chicken or pork and top it with the caviar and use it for a burrito or taco.