Ingredients:
Caviar Mixture:
1 (10 oz) pkg. cherry tomatoes, halved or quartered if large
½ cup red onion, diced
1 (15 oz) can black-eyed peas, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1½ cups fresh corn kernels (or 1 can sweet corn, rinsed and drained)
1 orange bell pepper, diced
1 red bell pepper, diced
1 jalapeño, seeded and finely diced
⅓ cup fresh cilantro, minced
Add Last: 2 ripe avocados, diced
Dressing:
⅓ cup Buona Cucina Chipotle Infused Oil
3 Tbsp fresh lime juice
1 Tbsp Buona Cucina Barrel Aged Red Wine Specialty Vinegar
½ to 1 tsp Savannah Bee Company Acacia Honey (sold in store) or honey of your choice
1 tsp each: chili powder, Buona Cucina Pink Himalayan Sea Salt
½ tsp each: ground cumin, garlic powder, Buona Cucina Sweet Smoked Paprika, Buona Cucina Mexican Dried Oregano
¼ tsp Buona Cucina Pennsylvania Pepper
Pinch to ¼ tsp Buona Cucina Cayenne Chili Pepper (adjust for heat)
Directions:
In a large mixing bowl, combine all the “Caviar” ingredients except the avocados.
In a separate bowl, whisk together the dressing ingredients until well blended.
Pour the dressing over the vegetable mixture and stir gently to combine.
Cover and refrigerate for at least 1 hour to let the flavors meld.
Just before serving, fold in the diced avocado.
Taste and adjust seasoning with more salt, lime juice, or cayenne if desired.
For Serving:
Tortilla chips, grilled chicken, fish, or as a fresh salad side Spoon over grilled meats, tacos, or grain bowls