TEXAS CAVIAR (AKA COWBOY CAVIAR)

Texas Caviar (aka Cowboy Caviar) image

Provided by @MakeItYours

Number Of Ingredients 15

2 15-ounce cans black beans (drained and rinsed)
2 15-ounce cans pinto beans (drained and rinsed)
2 15-ounce cans black-eyed peas (drained and rinsed)
2 15-ounce cans white corn (drained and rinsed)
2 jalapeño peppers (seeded and finely chopped, optional)
1 pint cherry tomatoes (quartered)
2 cloves garlic (minced)
1 red bell pepper (cored, seeded, finely chopped)
1 small red onion (finely chopped, approximately 1 cup)
¼ cup fresh cilantro (finely chopped)
⅓ cup red wine vinegar
⅓ cup olive oil (or avocado oil)
1 tablespoon honey (or white sugar or granular Swerve)
½ teaspoon garlic powder
2 teaspoons salt

Steps:

In large bowl, mix together black beans, pinto beans, black-eyed peas, white corn, jalapeño peppers, red bell pepper, red onion, and cilantro until thoroughly distributed.
In small bowl, whisk together red wine vinegar, olive oil, honey, garlic powder, and salt until combined.
Pour dressing over bean mixture and gently stir or toss to coat. Serve immediately with tortilla chips, or chill until serving. Note: the flavors are best if you let the dish chill a few hours.