Coach Lisa's Cowboy Caviar

• 1 cup Black Beans, Whole
• 1 cup Black Eyed Peas
• 1 cup Fire-Roasted Sweet Corn
• 20 grape tomatoes
• 5 mini peppers Mini Bell Pepper
• 0.5 medium Red Onion
• 0.25 cup Cilantro
• 3 tablespoons Apple Cider Vinegar
• 3 tablespoons Lime Juice
• 2 teaspoons Tajin
• 1 cup Diced Avocados
• 2 Jalapeno Peppers

Step 1: Rinse 1 cup each of black beans and black-eyed peas in a colander. Let them dry while you prepare the produce. Store leftover beans for later.

Step 2: Locate the “BBQ Butter” sauce pouch hiding inside the bag and toss it or store for later. Measure out 1 cup of the frozen corn and microwave for 30 to 45 seconds.

Step 3: Dice mini sweet peppers, red onion, cilantro, and Constellation tomatoes into small pieces. Optionally, add minced jalapeño for spice.

Step 4: Whisk together lime juice, apple cider vinegar, and Tajín seasoning in a ramekin for a quick vinaigrette.

Step 5: Combine drained beans, peas, corn, diced vegetables, and herbs in a bowl. Add vinaigrette and mix well. Refrigerate for at least 30 minutes.

Step 6: Serve 1/4-cup portions with Tostitos Scoops, cucumber boats, or bell pepper wedges. Add avocado before serving if desired.

Enjoy!