Cowboy Caviar

INGREDIENTS

3 Roma tomatoes seeds removed, diced
2 avocados diced
⅓ cup diced red onion
15 ounces canned Hanover black beans 1 can, rinsed and drained
15 ounces canned Hanover black eyed peas 1 can, rinsed and drained
1 ½ cups Hanover frozen corn kernels thawed
1 bell pepper diced, any color
1 jalapeño seeds removed, finely diced
⅓ cup chopped fresh cilantro
Tortilla chips for serving

DRESSING

⅓ cup olive oil
2 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1 teaspoon granulated sugar
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon garlic powder

INSTRUCTIONS

• 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.