Cowboy Caviar

cookieandkate.com

RDUB in Monroe

subheading: Cowboy caviar:

2 cans (14 ounces each) black-eyed peas, rinsed and drained, or 3 cups cooked black-eyed peas

1 can (14 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans

1 ½ cups fresh or defrosted frozen corn kernels (about 2 ears of corn), or 1 can (14 ounces) corn, drained

1 ½ cups chopped ripe tomatoes (about ¾ pound)

1 medium red, orange or yellow bell pepper, chopped

¾ cup chopped red onion (about ½ small red onion)

½ cup chopped cilantro, leaves and stems

1 to 2 jalapeños, ribs removed, seeded and finely chopped

1 avocado (optional)

subheading: Italian dressing:

⅓ cup olive oil

3 tablespoons red wine vinegar or lime juice

2 medium cloves garlic, pressed or minced

1 to 1 ½ teaspoons salt, to taste

1 teaspoon dried oregano

½ teaspoon dried basil

1 teaspoon maple syrup or honey

⅛ teaspoon red pepper flakes

Freshly ground black pepper, to taste

Note: Ingredients may have been altered from the original.

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