Cowboy Caviar (Serves about 6 as a dip)

Instructions

1. Combine the main ingredients
   In a large mixing bowl, add the black beans, black-eyed peas, corn, tomatoes, red bell pepper, green bell pepper, red onion, and cilantro.

2. Make the dressing
   In a small bowl, whisk together the olive oil, red wine vinegar, lime juice, honey, salt, black pepper, and chili flakes until fully blended.

3. Mix
   Pour the dressing over the bean and vegetable mixture. Stir gently but thoroughly so everything is evenly coated.

4. Chill
   Cover the bowl and refrigerate for at least 30 minutes (up to 4 hours is ideal) to let the flavors meld.

5. Final taste and serve
   Stir again before serving. Taste and add an extra pinch of salt or a squeeze of lime if needed.

To Serve

• With tortilla chips as a dip

• As a topping for grilled chicken or fish

• Spoon over tacos, nachos, or salads

Optional Add-ins (add just before serving)

• 1 diced avocado for creaminess

• 1 small jalapeño, finely minced, for extra heat

Storage

Store in an airtight container in the refrigerator for up to 3 days. Stir before each serving. If adding avocado, only mix it into the portion you plan to eat right away.