Cowboy Caviar

Dressing:

• 1/3 cup Avocado oil or other vegetable oil
• 1/3 cup Seasoned rice vinegar
• 1 Lime, juiced
• 3 cloves Garlic, minced
• 1/4 tsp. Garlic powder
• 1 tsp. Salt, or to taste
• 1 tsp. White sugar
• 1 ¼ tsp. Ground cumin
• 1 tsp. Smoked paprika
• 1/2 tsp. Chipotle pepper, or to taste

Caviar:

• 2/3 cup Finely diced red onion
• 1 ½ cups Diced fresh bell peppers
• 1/3 cup Diced jarred roasted red peppers
• 1/3 cup Diced pickled jalapeño peppers, or other pickled peppers
• 1 (15 oz.) can Black beans, drained and rinsed
• 1 (15 oz.) can Black eyed peas, drained and rinsed
• 2 cups Frozen corn
• 1 cup Diced fresh tomato
• 1/2 cup Chopped fresh cilantro

1. Whisk avocado oil, rice vinegar, lime juice, garlic, garlic powder, salt, sugar, cumin, paprika, and chipotle together in a large bowl and set aside until needed.
2. Add onions, bell peppers, roasted red peppers, jalapeños, black beans, black-eyed peas, corn, and tomato to the bowl of dressing.
3. Add red onion, stir well, cover, and refrigerate for 2 to 12 hours, tossing occasionally.
4. Season to taste with salt.
5. Serve with tortilla chips.

Enjoy!