Cowboy Caviar aka Texas Caviar, aka a colorful bean & vegetable salad/dip/salsa with a zesty lime dressing! The perfect make-ahead app/side, delicious on its own or with tortilla chips. Full recipe: https://www.crowdedkitchen.com/cowboy-caviar/ Ingredients: For the salad: 1 ½ cups corn kernels, frozen or fresh 2 15 oz cans black-eyed peas, drained & rinsed 1 ½ cups (12 oz) finely diced cherry tomatoes 1 orange bell pepper, finely diced ⅔ cup finely diced red onion ⅓ cup finely chopped fresh cilantro ¼ cup finely diced jalapeño (2 large jalapeños) 2 avocados, diced Optional: ⅓ cup cotija cheese For the vinaigrette: ⅓ cup avocado or olive oil 3 tablespoons freshly squeezed lime juice (~2 limes) 2 tablespoons red wine vinegar 1 teaspoon chili powder ¾ teaspoon cumin ½ teaspoon garlic powder 1 teaspoon Diamond kosher salt ½ teaspoon granulated sugar Heat about a teaspoon of oil in a skillet over medium heat, then add the corn kernels with a small pinch of salt. Sauté for 5-6 minutes, until softened and lightly browned. Remove from heat and let cool. Finely dice all of the vegetables so they're roughly the same size. Optional: if you're not a big fan of raw onion, place the diced onion in a colander and run it under hot water for 30 seconds and then cold water for 30 seconds. This helps take out some of the 'bite'. Whisk together all of the vinaigrette ingredients until well combined. Add all salad ingredients to a large bowl and pour dressing over the top. Mix until everything is well incorporated. Enjoy right away, or refrigerate for an hour before serving to let the flavors develop. It tastes even better the next day! - @crowdedkitchen