Ingredients:

  • 1 (15-ounce) can black-eyed peas, rinsed and drained (425g)
  • 1 (15-ounce) can black beans, rinsed and drained (425g)
  • 1 (15-ounce) can sweet corn, drained (425g)
  • 1 red bell pepper, finely diced (1 large)
  • 1 green bell pepper, finely diced (1 large)
  • 1 red onion, finely diced (1 medium)
  • 2 jalapeños, seeded and minced (adjust to taste)
  • 1 bunch cilantro, roughly chopped (about 1/2 cup, packed)
  • 1 avocado, diced (optional, add right before serving)
  • 1/4 cup red wine vinegar (60ml)
  • 1/4 cup olive oil (60ml)
  • Juice of 2 limes (about 4 tablespoons, 60ml)
  • 1 teaspoon ground cumin (5ml)
  • 1/2 teaspoon chili powder (2.5ml)
  • 1/2 teaspoon garlic powder (2.5ml)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Dice the bell peppers, red onion, jalapeños, and cilantro.
  2. In a large bowl, combine the rinsed and drained black-eyed peas, black beans, corn, diced vegetables, and cilantro.
  3. In a small bowl, whisk together the red wine vinegar, olive oil, lime juice, cumin, chili powder, garlic powder, salt, and pepper.
  4. Pour the dressing over the caviar and toss gently to combine. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. (Optional) Just before serving, gently fold in the diced avocado. This keeps it from browning.
  6. Serve with tortilla chips, as a topping for grilled chicken or fish, or as a side dish.