Cowboy Caviar

Cowboy Caviar

INGREDIENTS:

3 Roma tomatoes, seeds removed, diced

2 ripe avocados diced

1 15 oz can black beans, rinsed and drained

1 15 oz can 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)

⅓ cup red onion, diced

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

⅓ cup Cilantro, finely chopped

DRESSING

⅓ cup olive oil

2 Tablespoons red wine vinegar

2 Tablespoons lime juice (fresh preferred)

1 teaspoon sugar

½ teaspoon salt

½ teaspoon pepper

1/4 tsp garlic powder

Tortilla chips, for serving

DIRECTIONS:

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.

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

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

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