Texas Caviar

While researching recipes for Texas Caviar (aka Cowboy Caviar), I came across this recipe at http://www.culinaryhill.com/cowboy-caviar-recipe/. I made several changes to make it my own, but this was my jumping off point. This is delicious, good for you and a cinch to make! Great as a dip, a salad or spooned over grilled pork, chicken or even a grilled portobello. Hope you enjoy!

RECIPE

1 15.5 oz. can Black-Eyed Peas, rinsed and drained

1 15.5 oz. can Black Beans, rinsed and drained

1 tbsp. kosher salt, or to taste

1 pint cherry tomatoes cut in quarters

1/4-1/2 C. chopped cilantro

2 garlic cloves, minced

juice of 1 lime (may need 2)

1/4 red onion, small dice

1/2 Red bell pepper, small dice

1 jalapeno, seed and veins removed and finely diced

1/4 C. olive oil, plus more to finish the dish

1/2 tsp. cumin

1/2 tsp. chili powder

Directions: All all of the ingredients except olive oil and mix really well, then drizzle in the olive oil, stir well and taste for seasoning. I play with the measurements and add an extra squeeze of lime, more olive oil or seasoning depending on how it tastes. Will keep refrigerated for a few days.