Cowboy Caviar

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For the Dressing:

• 1/3 cup MOV Extra Virgin Olive Oil
• 1/4 cup MOV Lambrusco Wine Vinegar
• 4 garlic cloves, minced
• 1 tablespoon Honey
• Salt and Pepper to taste

For the Salad:

• 3 cherry tomatoes, diced or halved
• 1/2 red onion, diced
• 1 (15-ounce) can black beans, rinsed
• 1 (15-ounce) can black-eyed peas, rinsed
• 1-1/2 cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces)
• 1 bell pepper, seeded and diced
• 1 jalapeño, diced
• 1 avocado, diced
• 1/2 cup chopped cilantro

Tortilla chips and quartered limes, for serving​

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Directions:
Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, honey, salt and pepper to combine.

Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño, avocado and cilantro. Toss to combine and season with salt and pepper to taste. Cover and refrigerate for 2 hours before serving.

Enjoy!

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