Texas Caviar

• 2 cans (15 oz each) black-eyed peas, drained and rinsed
• 1 cup whole kernel corn (fresh, canned, or thawed frozen)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small red onion, diced
• 2 roma tomatoes, seeded and diced
• 1 jalapeno pepper, seeded and minced
• 2 avocados, peel, pitted and diced
• 1/2 cup fresh cilantro, chopped
• 1/3 cup olive oil
• 1/4 cup fresh lime juice
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1

   In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and black pepper to make the vinaigrette.

2. 2

   Drain and rinse the black-eyed peas thoroughly in a colander.

3. 3

   In a large mixing bowl, combine the black-eyed peas, corn, diced red and green bell peppers, red onion, tomatoes, and minced jalapeno.

4. 4

   Pour the vinaigrette over the salad and toss gently to coat everything evenly.

5. 5

   Gently fold in the diced avocado and chopped cilantro. Be careful not to mash the avocado.

6. 6

   Cover and refrigerate for at least 1 hour (up to 24 hours) to allow flavors to meld.

7. 7

   Serve chilled or at room temperature as a dip with tortilla chips or as a side salad.