Texas Caviar

Ingredients

• 1 can black-eyed peas, rinsed and drained (Alternatively, use cooked fresh black-eyed peas.)
• 1 cup bell peppers, diced (Use a mix of colors for a vibrant dish.)
• 1 cup tomatoes, diced (Choose ripe, juicy tomatoes.)
• 1/2 cup onions, finely chopped (Red onions add a nice flavor, but any type will work.)
• 1 cup corn, cooked (Fresh corn is best, but frozen or canned works too.)
• 1/4 cup olive oil (Extra virgin for best flavor.)
• 1/4 cup red wine vinegar (Can substitute with apple cider vinegar.)
• 2 tablespoons lime juice (Freshly squeezed for optimal taste.)
• 1 clove garlic, minced
• 1 teaspoon cumin
• 1 teaspoon honey (Omit for vegan version.)
• 1/2 teaspoon chili powder (Add more for extra heat.)

Instructions

1. 1

   --- Preparation ---

2. 2

   Dice the bell peppers, chop the tomatoes, and finely mince the onions.

3. 3

   If using fresh corn, boil it lightly and slice the kernels off the cob.

4. 4

   Rinse and drain the black-eyed peas to remove excess salt if using canned.

5. 5

   --- Dressing ---

6. 6

   In a small bowl, whisk together olive oil, red wine vinegar, and lime juice.

7. 7

   Add minced garlic, cumin, and honey. Adjust taste as desired.

8. 8

   --- Assembly ---

9. 9

   In a large mixing bowl, combine the prepared vegetables and black-eyed peas.

10. 10

    Pour the dressing over the mixture and toss gently.

11. 11

    Allow the mixture to marinate in the fridge for at least an hour.