Recipe of the Month: Cowboy Caviar

Have you ever tried Cowboy Caviar before? Recently, Debbie made this tasty side dish for her dad's 90th birthday! It was such a big hit, several people at the party requested the recipe. We think you'll love this great Pico De Gallo inspired dip at all your remaining summer events!

Ingredients:

• 1 can black eyed peas, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can corn, drained and rinsed
• 4-5 Roma tomatoes, seeds removed and diced
• 2-3 diced avocados, ripe but still firm
• 1-2 cloves garlic, minced
• 4 green onions, sliced thin (you could also use 1/2 purple onion finely diced)
• 1 cup Italian dressing (I have used up to a half bottle)
• 1/2 bunch cilantro, chopped fine
• 2 jalapenos (seeds removed and chopped fine)
• 1-2 limes
• 1/4 cup salsa (more or less depending on your liking)
• Ground pepper and salt to taste

Directions:

1. Drain and rinse the black eyed peas, black beans, and corn;  add to a large bowl.
2. Dice the tomatoes, making sure the seeds and insides are removed - You want to do this to make sure that there isn't too much liquid in the dip.
3. Add the diced tomatoes, jalapenos and cilantro to the bowl.
4. Add the salsa and the garlic.
5. Slice the green onions fine (or purple onion) and add to the bowl.
6. Dice the avocado and squeeze a little of the lime juice over the avocados so they don't brown as quickly.
7. Squeeze the rest of the lime juice into the bowl.
8. Add the Italian dressing and stir to coat all the ingredients.
9. Add salt and pepper to taste.

Chill in the refrigerator until cold and flavors have marinated together.  This is best served the same day as prepared.  Serve with tortilla chips.