Zesty Southwest Cowboy Caviar

In a small mixing bowl or measuring cup, whisk together the extra-virgin olive oil, freshly squeezed lime juice, honey, ground cumin, and sea salt until emulsified.

💡 Tip: Taste the dressing before adding to the salad; you can add extra lime juice for a sharper tang.

In a large mixing bowl, combine the rinsed black beans, rinsed black-eyed peas, sweet corn, quartered cherry tomatoes, diced bell pepper, chopped red onion, and minced jalapeño.

💡 Tip: Ensure the beans and peas are well-drained so the dip doesn't become watery.

Pour the prepared lime vinaigrette dressing over the bean and vegetable mixture. Toss gently with a large spoon until all ingredients are evenly coated.

💡 Tip: Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to marry.

Just before serving, gently fold in the diced avocado and chopped fresh cilantro to keep the avocado green and fresh.

💡 Tip: Serve alongside a large bowl of salty tortilla chips.