Cowboy caviar – 2 cans (14 ounces each) black-eyed peas, rinsed and drained, or 3 cups cooked black-eyed pea – 1 can (14 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black bean – 1 ½ cups fresh or defrosted frozen corn kernels (about 2 ears of corn), or 1 can (14 ounces) corn, drained – 1 ½ cups chopped ripe tomatoes (about ¾ pound) – 1 medium red, orange or yellow bell pepper, chopped – ¾ cup chopped red onion (about ½ small red onion) – ½ cup chopped cilantro, leaves and stem – 1 to 2 jalapeños, ribs removed, seeded and finely chopped – 1 avocado (optional)
Italian dressing – ⅓ cup olive oil – 3 tablespoons red wine vinegar or lime juice – 2 medium cloves garlic, pressed or minced – 1 to 1 ½ teaspoons salt, to taste – 1 teaspoon dried oregano – ½ teaspoon dried basil – 1 teaspoon maple syrup or honey – ⅛ teaspoon red pepper flake – Freshly ground black pepper, to taste
Put the drained black-eyed peas, black beans, corn, chopped tomatoes, bell pepper, onion, cilantro, and jalapeño in a large bowl.
Do not dice the avocado until you are ready to serve the dip. This way, it will not turn brown while you are waiting. Mix the components of the dressing in a cup with a whisk until everything is well mixed.
After drizzling the dressing over the serving bowl, toss the ingredients together until they are thoroughly combined. Depending on your preference, season with additional salt and pepper.
Add an additional tablespoon of vinegar to the salad if you want it to have a more pickled flavour, or add an additional tablespoon or two of olive oil if you want it to have a more rich flavour.
Before serving, allow the mixture to marinate for at least twenty minutes to achieve the best possible flavour. Before serving, incorporate the avocado if you are going to be adding it.