Texas Caviar (Southwest Salsa)

I THINK THIS IS DELICIOUS - THAT'S ALL I HAVE TO SAY ABOUT THAT.

From the kitchen of:  Kelli Boren (Katie's sister-in-law)

BASE INGREDIENTS:

• 1 can black-eyed peas, drained

• 1 can black beans, drained

• 1 can petite diced tomatoes, drained (or fresh tomatoes are awesome too)

• 2 fresh medium jalapenos, stemmed, seeded, and minced (Serrano peppers are more spicy if you prefer that, or you can use Mexican seasoned tomatoes and call that enough)

• 1 small onion, small diced

• 1/2 bell pepper (yellow would look pretty, but any color will do)

• 1/4 C chopped fresh cilantro

DRESSING INGREDIENTS:

• 6 Tbs red wine vinegar

• 6 Tbs olive oil (this seems a bit much to me... I might try less)

• 1/2 tsp salt

• 1/2 tsp ground black pepper

• 1/2 tsp garlic powder

• 1 tsp dried oregano

• 1 1/2 tsp cumin

INSTRUCTIONS:

1. Mix base ingredients together

2. Mix dressing ingredients in a separate bowl first, then add to the base.

3. Cover and refrigerate for 2 hours or up to 2 days (if you're one of those people that actually plans/thinks ahead).

4. Serve with corn chips - sooooo yummy

MAKES: A lot!