Texas Caviar

Texas Caviar

2 cans (15 ounces each) black eyed peas, drained and rinsed
2 cans (10 ounces each) shoe peg corn, drained OR
2 1/2 cups fresh or frozen corn that has been thawed
2 cans (15 ounces each) black beans, drained and rinsed
1 cup red onion, finely diced
1 1/2 cups green pepper, finely diced
2 to 4 jalapeno peppers, seeded and finely chopped (optional)
2 cups seeded and diced tomatoes
1 1/2 cups Zesty Italian dressing
1 cup cilantro, chopped
2 ripe avocados, diced (optional)

Mix all ingredients, except cilantro and avocado, in a large bowl. Cover and refrigerate until ready to serve. Stir in cilantro and avocados if you’d like, like just before serving. Serve with tortilla chips or scoops.

This makes a really big batch! You can cut it in half for a smaller batch. Perfect for parties! You can make up to 24 hours ahead.

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