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Cowboy Caviar
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| Ingredients | |
| 1 1/2 cups | cooked black beans, drained and rinsed |
| 1 1/2 cups | cooked black-eyed peas, drained and rinsed |
| 2 cups | cherry tomatoes, halved |
| 1 cup | corn kernels |
| 1 | red bell pepper, stemmed, seeded and diced |
| 1/2 cup | diced red onion |
| 1 medium | jalapeño pepper, finely chopped |
| juice of 1 | lime |
| 2 large | avocados, pitted and diced |
| 1/4 cup | cilantro |
| tortilla chips, for serving | |
| dressing: | |
| 2 tablespoons plus 1 teaspoon | red wine vinegar |
| 2 tablespoons | extra-virgin olive oil |
| 1 teaspoon | cumin |
| 1/2 teaspoon | cayenne |
| ½ teaspoon | honey |
| 1 clove | garlic, minced |
| 1 1/2 teaspoons | sea salt |
| ½ teaspoon | ground black pepper |
Instructions
In a large bowl, stir together the black beans, black-eyed peas, tomatoes, corn, bell pepper, onion, jalapeno, and lime juice.
In a small bowl, whisk together the the vinegar, oil, cumin, cayenne, honey, garlic, salt, and pepper. Pour the dressing over the bean mixture. Fold in the avocado and cilantro, and season to taste.
If time allows, refrigerate for 1 hour to allow the flavors to marry. Serve with tortilla chips.
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