Cowboy Caviar

Recipe from Culinary Hill

INGREDIENTS
1/2 cup olive oil
1/3 cup sugar
1/3 cup white wine vinegar
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon salt
1 pound Roma tomatoes, seeded and diced
1 (15 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can super sweet corn, drained (see notes)
1 red onion, diced
1 cup diced green bell pepper
1/2 cup diced red bell pepper
1 cup chopped cilantro (1 bunch)

DIRECTIONS

In a large bowl, whisk together olive oil, sugar, white wine vinegar, chili powder, cumin and salt.

Add tomatoes, black-eyed peas, black beans, corn, onion, bell peppers and cilantro. Mix to combine.

Cover and chill for at least 1 hour or overnight to let the flavors marry. Serve chilled with chips.

Lilliana and I went to the store one Saturday to purchase some strawberries to make strawberry ice cream. Next to the strawberries was some samples of what looked pretty dang gross, but it had a corn chip, so we decided to try it. And then our love for Cowboy Caviar was born. We paid the outrageous price of $2.69 for a cup of it, and then shoveled into our mouths as fast as we could, because other family members would try it, and would also fall in love. Today when I went to the grocery store, they did not have any of that delicious Cowboy Caviar, so I found a recipe, and hot dang, I am gonna live off of this stuff!