Cowboy Caviar

Cowboy Caviar

from Sheri Denney

Ingredients:

1 can black eyed peas, drained and rinsed

1 can black beans, drained and rinsed

1 can shoepeg corn, drained and rinsed

4-5 Roma tomatoes, seeds removed and diced

2-3 diced avocados, ripe but still firm

4 green onions, sliced thin (I used 1/2 purple onion diced finely because that’s all I had)

around 1/2  to 3/4 cup Zesty Italian dressing

1/2 bunch cilantro, chopped finely

1-2 limes

ground pepper and salt to taste

Instructions:

Drain and rinse the black eyed peas, black beans, and corn. Add to a large bowl. Dice the tomatoes, making sure the seeds and insides are removed. You want to do this to make sure that there isn’t too much liquid in the dip. Add the diced tomatoes and cilantro to the bowl. Slice the green onions finely (or purple onion) and add to the bowl. Dice the avocado and squeeze a little of the lime juice over the avocados so they don’t brown as quickly. Squeeze the rest of the lime juice into the bowl. Add the Italian dressing and stir to coat all the ingredients. Add salt and pepper to taste.

Chill in the refrigerator until cold and flavors have marinated together. This is best served the same day as prepared. Serve with tortilla chips.