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Cowboy Caviar

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    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 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)
    ? cup  red onion, diced
    1  jalapeno pepper, seeds removed, diced into very small pieces
    ? cup  Cilantro, finely chopped
    ? cup  olive oil
    2 Tablespoons  red wine vinegar
    2 Tablespoons  lime juice, (fresh preferred)
    1 teaspoon  sugar
     teaspoon  salt
     teaspoon  pepper
    1/4 tsp  garlic powder
      Tortilla chips, for serving

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.

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