Cowboy Caviar

• 6 tomatoes (preferably Roma,) seeded and diced
• 1 medium red onion, small dice
• 1 bell pepper, small dice
• 1 to 2 jalapeno peppers, seeds and membranes removed, small dice
• 1 to 2 avocados, diced into 3/4" chunks
• 425 g can of corn, drained
• 425 g can black (or black eyed peas) beans, rinsed and drained well
• ½ bunched cilantro, chopped (or parsley if cilantro is not your thing)
• Tortilla chips, for serving
• For the Dressing
• 80 ml lime juice
• 72 g olive oil
• 4 garlic cloves, pressed
• 5 ml kosher salt, and more to taste
• 3 ml freshly ground black pepper to taste
• 8 ml dried oregano
• 3 ml garlic powder
• 8 ml cumin (I omit due to personal taste, but it accentuates all the flavours well,) optional
• 5 ml dried oregano
• dash of hot sauce, if desired, optional

Mga Tagubilin

1. Dressing

   1

   Whisk all of the dressing ingredients together except the oil. Pour in the oil slowly while whisking to emulsify it. Taste and adjust the dressing to your preference.

2. Cowboy Caviar

   2

   Combine all of the cowboy caviar ingredients in a bowl. Gently season with salt and pepper. Pour the dressing over and toss well. Refrigerate for at least half an hour for the flavours to meld. I sometimes add avocado separately right as I serve this.

3. 3

   Before serving, toss the caviar and taste it—the flavours may have mellowed a bit, so adjust the seasoning again to your preference. Enjoy!