Cowboy Caviar

• 6 tomatoes (preferably Roma,) seeded and diced
• 1 medium red onion, small dice
• 1 bell pepper, small dice
• 1 to 2 jalapeno peppers, seeds and membranes removed, small dice
• 1 to 2 avocados, diced into 3/4" chunks
• 1 15-oz can of corn, drained
• 1 15-oz can black (or black eyed peas) beans, rinsed and drained well
• ½ bunched cilantro, chopped (or parsley if cilantro is not your thing)
• Tortilla chips, for serving
• ### For the Dressing
• ⅓ cup lime juice
• ⅓ cup olive oil
• 4 garlic cloves, pressed
• 1 tsp kosher salt, and more to taste
• ½ tsp freshly ground black pepper to taste
• 1 ½ tsp dried oregano
• ½ tsp garlic powder
• 1 ½ tsp cumin (I omit due to personal taste, but it accentuates all the flavours well,) optional
• 1 tsp dried oregano
• dash of hot sauce, if desired, optional

Instructions

1. 1

   Whisk all of the dressing ingredients together except the oil. Pour in the oil slowly while whisking to emulsify it. Taste and adjust the dressing to your preference.

2. 2

   Combine all of the cowboy caviar ingredients in a bowl. Gently season with salt and pepper. Pour the dressing over and toss well. Refrigerate for at least half an hour for the flavours to meld. I sometimes add avocado separately right as I serve this.

3. 3

   Before serving, toss the caviar and taste it—the flavours may have mellowed a bit, so adjust the seasoning again to your preference. Enjoy!