Texas Caviar (Cowboy Caviar)

Ingredients

• 1 can black eyed peas, drained and rinsed, 15oz
• 1 can black beans, drained and rinsed, 15oz
• 1 can corn, drained, 14oz
• 2 red bell peppers, finely diced
• 1 jalapeno, finely diced, a few seeds are ok
• ½ red onion, finely diced
• 1 large or 2 small avocados, diced
• ¼ cups chopped cilantro
• 2 limes, juice of
• 3 – 4 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• ½ teaspoons cumin
• ½ teaspoons garlic powder
•  mineral salt & pepper to taste

Instructions

1. In a small bowl, whisk together the apple cider vinegar, lime juice, olive oil, chili powder, cumin, garlic powder, ad generous pinch of salt. Set aside. (You can also just pour the ingredients over the assembled salad before tossing, as mentioned in the post, but mixing will help dissolve the spices.)

2. Drain and rinse the black eyes peas and black beans. Drain the canned corn, or if using fresh corn cut it off the cobb. Dice the red peppers, jalapeno, and onion. Chop the cilantro.

3. The easiest and quickest way to dice an avocado for this recipe, is to slice it in half, remove the seed, using a knife, score the flesh in to segments, using a cross-hatch pattern, being careful to not break through the skin. Scoop it out using a large spoon, getting as close to the skin as possible, in one swoop.

4. In a large bowl, add the beans, corn, bell pepper, jalapeno, onion, avocado and cilantro. Pour the dressing overtop and toss well to coat. Taste for flavor.

5. Eat right away, or let the salad rest in the refrigerator for a few hours to let the flavors mingle.

6. Leftovers will stay fresh for up to 4-5 days in an airtight container in the refrigerator. I don’t recommend freezing this salad/salad if adding avocado. If planning on freezing, omit the avocado and add it when serving. Freeze for up to 2 months.

7. Makes about 2 quarts.