Cowboy Caviar (Corn and Black Bean Salad)
from https://www.tasteofhome.com/

Sometimes called Texas caviar or corn and black bean salad, the chunky salsa-style dip is full of flavor and veggies. There are plenty of beans, corn, cilantro, tomatoes, garlic, red onion, lime juice and the perfect amount of sweetness to balance it all out. There are lots of ways to enjoy cowboy caviar. If you want to eat it as a salsa, serve it with corn or tortilla chips. If you want to eat it as a topping, serve with grilled meat, like salmon or steak. It makes a hearty addition to tacos, burritos and salads, too.

Cowboy caviar is pretty close to perfect on its own—but you could add seeded and diced jalapenos for added flavor and heat. Diced avocado add a little bit of creaminess, but you’d have to add it right before serving to prevent it from turning brown. Chopped pineapples or mangos add tropical sweetness.

1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, finely chopped
1-1/2 cups fresh or frozen corn
1/2 cup finely chopped red onion
1/4 cup minced fresh cilantro
2 garlic cloves, minced

dressing:
2 tablespoons sugar
2 tablespoons white vinegar
2 tablespoons canola oil
1-1/2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper

In a large bowl, combine the first 7 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

Yield: 8 servings