Texas Caviar - With MY Take on it!

2 (15.8 ounce) cans black-eyed peas, drained
1 (15.8 oz) can chick peas/garbanzo beans
1 fresh scotch bonnet pepper, stemmed, seeded and minced
1 small purple onion, cut into small dice
1 red bell pepper, diced
1 green bell pepper, stemmed, seeded and diced.
1 small tin corn, drained
1/4 cup chopped fresh cilantro (optional)
1/2 avocado, diced


Dressing:

Zesty Italian Dressing - to taste
2 fresh limes, squeezed over top
I do this when I am in a hurry.

Or you can make your own dressing. There are SEVERAL options for the dressings. This is one of them:


6 tablespoons red wine vinegar
6 tablespoons olive oil (not extra virgin)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 1/2 teaspoons ground cumin

Directions

Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.


WATCH OUT IF YOU RUN BEHIND ME WHEN I EAT THIS!! $10 fines on multiple occasions but it is so tasty it is worth it.