Name: Cowboy Caviar
Prep time: 20 min
Total time: 20 min
Yield: 12 servings
Ingredients: 3 Roma tomatoes (seeds removed, diced); 2 ripe avocados (diced); 1/3 cup red onion (diced); 1 15 oz can black beans (rinsed and drained); 1 15 oz can black eyed peas (rinsed and drained); 1 1/2 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)); 1 jalapeno pepper (seeds removed, diced into very small pieces); ⅓ cup Cilantro (finely chopped); 1/3 cup olive oil; 2 Tablespoons lime juice (fresh preferred); 2 Tablespoons red wine vinegar; 1 teaspoon sugar; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon garlic powder; Tortilla chips (for serving)