Cowboy Caviar

SALAD INGREDIENTS:

• 1 pint heirloom grape tomatoes, quartered

•  2 ripe avocados, small diced

• ⅓ cup red onion, small diced

• 1-15 oz can black beans rinsed and drained

• 1-15 oz can black eyed peas rinsed and drained

• 2 ears fresh corn, steamed, and cut off the cob

• 1 bell pepper diced (any color or combination of color)

• 1 cubanelle pepper diced

• 1 jalapeno pepper seeds removed, diced very small

•  ⅓ cup Cilantro finely chopped

DRESSING INGREDIENTS:

⅓ cup olive oil

1 lime, zest and juice reserved

2 tablespoons apple cider vinegar

1 tablespoon agave syrup

Dash of red pepper flakes

Kosher salt and black pepper, to taste

INSTRUCTIONS:

In a large mixing bowl, combine all salad ingredients. Toss/stir well so that ingredients are well-combined.

In a separate bowl, whisk together olive oil, lime juice, vinegar, agave, salt, pepper, and chili flake. Pour dressing over other ingredients and stir/toss very well.

Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.