Cowboy Caviar With Avocado

In the bottom of a large bowl, combine the olive oil, vinegar, lime juice, salt, maple syrup, garlic, and black pepper. Whisk well to combine. 2. To the bowl of dressing, add the drained black beans, black-eyed peas, red onion, tomato, corn, bell pepper, jalapeno, cilantro, and avocado. Toss gently, coating all of the vegetables in the dressing. (Note: Don't add the avocado right away if you don't plan on serving soon; it's best added right before serving.) 3. Let the mixture marinate for 10 minutes, then adjust the seasoning to taste. (I usually like to add another ½ teaspoon of salt.) You can enjoy it as a salad, directly with a fork, or serve it as a dip with chips. 4. Leftover cowboy caviar can be stored in an airtight container in the fridge for 2 to 3 days. If you want to make this salad in advance, I recommend waiting to add in the avocado and cilantro until right before serving. (This will help prevent browning and a soggy texture.) 5. prep5 mins 6. cook0 mins 7. total5 mins