Cowboy Caviar Corn Salad

Cowboy Caviar is like a cross between a bean salad and fresh salsa with it's colorful mix of beans, vegetables and a fresh lime infused dressing

• Ready In: 15 mins
• Serves: 10

Ingredients

• 1 (15 ounce) can black beans
• 1 (15 ounce) can black-eyed peas
• 4  ears fresh corn, cooked and taken off cob
• 1  bell pepper (any color)
• 2  roma tomatoes
• 1  jalapeno
• 1⁄4 red onion
• 1⁄4 bunch fresh cilantro
• 2  tablespoons olive oil
• 1  fresh lime (2 tbsp jucie)
• 1⁄2 tablespoon  balsamic vinegar
• 1⁄2 teaspoon chili powder
• 1  teaspoon ground cumin
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon sugar

Directions

1. 1 Rinse and drain both cans of beans in a colander. Let the excess water drain as you prepare the vegetables.
2. 2 Finely dice the bell pepper, tomatoes, jalapeño, and red onion. Try to dice the vegetables into pieces that are roughly the same size as the beans. For the less spicy salad, scrape the seeds out of the jalapeño before dicing. Roughly chop the cilantro. Place the drained beans, corn, bell pepper, tomatoes, jalapeño, onion and cilantro in a large bowl.
3. 3 In a small bowl, whisk together the olive oil, 2 tbsp of juice from the lime, balsamic vinegar, chili powder, cumin, salt and sugar. Pour the dressing over the salad, then stir until everything is well coated. Serve immediately or refrigerate until ready to eat.