Cowboy Caviar Dip Recipe for 12 Servings

Instructions:

1. Drain 1 can (15 oz) black eyed peas and 1 can (15 oz) black beans into a colander. Rinse them thoroughly under cold water until the foam disappears to ensure a clean flavor.
2. Finely mince 1 medium (110g) red onion and 1 large (150g) red bell pepper. Note: Aim for pieces the size of a kernel of corn for the best scoopability.
3. Mince 2 fresh jalapeños (30g). Wear gloves or wash hands immediately after removing the seeds and white ribs to avoid a painful surprise later.
4. Slice 1 pint (250g) Roma tomatoes in half, scoop out the watery seeds with a spoon, and dice the remaining meat of the tomato.
5. In a small jar or bowl, combine 0.33 cup (80ml) olive oil, 0.25 cup (60ml) lime juice, 2 tbsp (30ml) red wine vinegar, 1 tbsp (12g) sugar, 1 tsp (2g) cumin, 0.5 tsp (1g) chili powder, and 0.5 tsp (3g) garlic salt.
6. Whisk the dressing vigorously until the oil and vinegar no longer separate, creating a slightly cloudy, unified vinaigrette.
7. In a large mixing bowl, toss the beans, corn, onions, peppers, tomatoes, and jalapeños together with 0.5 cup (15g) chopped cilantro.
8. Pour the dressing over the vegetables and toss well. Let the mixture rest for 30 minutes at room temperature so the flavors can mingle and the onions can soften.
9. Just before serving, dice 1 large (150g) firm ripe avocado and gently fold it into the dip.
10. Taste a spoonful and add 0.25 tsp black pepper or an extra squeeze of lime if it needs more zing until the flavors pop and brighten.