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Cowboy Caviar
from the kitchen of Sharmagne Leland-St John
1 15-ounce can of black beans drained
1 15-ounce can of black eyed peas, drained
1 small red onion, diced
1 cup fresh corn, removed from cob
1 medium avocado, diced
2 tomatoes, diced
½ cup cilantro, chopped
1 jalapeno, diced
¼ cup olive oil
Juice of one lime
½ teaspoon cumin
½ teaspoon chili powder
Salt and freshly-ground black pepper, to taste
Place the beans and corn in a medium bowl, Dice,
chop and add the next 4 indredients, toss well,
then add the olive oil and lime juice. Season
with the spices and toss again.
Serve with sturdy chips such as ScoopsŪ.
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