Cowboy Caviar

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 (15 ounce) can seasoned black-eyed peas, drained (do not soak overnight) or 1 (15 ounce) bag black-eyed peas (do not soak overnight)
• 1 (15 ounce) can seaseoned black beans or 1 (15 ounce) can plain black beans, drained or 1 (15 ounce) bag black beans, soaked overnight
• 3/4 cup frozen sweet corn, thawed
• 3 green onions, chopped
• 1/2 cup chopped green bell pepper
• 2 -3 tomatoes, diced
• 1/3 cup cilantro, chopped
• 1 ripe avocado, chopped
• 10 red bell peppers or 10 yellow bell peppers or 10 orange bell peppers, with seeds and tops removed
• 1 tablespoon olive oil
• 1 tablespoon wine vinegar
• 1/2 lime, juiced
• 1/2 teaspoon dijon mustard
• salt, to taste
• pepper, to taste

Recipe

• 1 if you are working with dry beans, soak only the black beans overnight. in a 5-quart saucepan, bring 10 cups water to a boil. add 1 bag of black beans and return to a boil; let boil 2-3 minutes. cover tightly and set aside at room temperature for an hour. drain and rinse beans. repeat this with the black-eyed peas before preparing the rest of the recipe.
• 2 combine black-eyed peans, black beans, corn, green onions, green bell pepper, tomatoes, and cilantro in a medium bowl.
• 3 prepare dressing: in a small bowl whisk together the olive oil, vinegar, lime juice, dijon mustard, and salt and pepper.
• 4 pour dressing over bean mixture. cover and refrigerate until ready to serve.
• 5 just before serving, add avocado and gently stir to combine. scoop into peppers and serve.