Cowboy Caviar - Makes 8 lunch servings, or 16 salsa servings

Cowboy Caviar - makes 8 lunches

Adapted from Spend With Pennies

Ingredients:

• 2 avocados diced
• ⅓ cup diced red onion
• 15 ounces canned black beans rinsed and drained (or cook 3/4 cup dry beans)
• 15 ounces canned black eyed peas rinsed and drained (or cook 3/4 cup dry beans)
• 1 ½ cups frozen corn kernels thawed
• 2 bell peppers diced, any color besides green
• 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

Directions:

1. Combine 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.
2. In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
3. Pour dressing over other ingredients and stir/toss very well.
4. Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.