Cowboy Caviar

By littlefish

Ingredients

• 1 can of black beans, drained
• 1 can of purple-hull peas, drained
• 1 can of corn, drained
• 1/2 c salsa (optional)
• 2 cans Rotel tomatoes, drained
• 1 red onion, chopped fine
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 orange pepper, chopped
• 1/2 c cilantro, chopped
• 1 T sugar
• 1 tsp black pepper
• 1 tsp salt
• 1 chopped avacado
• OPTIONAL Dressing: (or use Italian Dressing)
• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar
• 1/2 lime, juiced
• 1/2 teaspoon Dijon mustard
• Salt and pepper to taste

Preparation

Step 1

Combine everything but dressing; let sit in fridge overnight.

*If you choose to use the dressing:
In a small bowl whisk together the olive oil, vinegar, lime juice, Dijon mustard, and salt and pepper. Pour over bean mixture. Cover and refrigerate until ready to serve.

Just before serving, add avocado and gently stir to combine. Serve with tortilla chips.