Ingredients

Cowboy caviar

• 2 (14-ounce) cans black-eyed peas, rinsed and drained, or 3 cups cooked black-eyed peas
• 1 (14-ounce) can black beans, rinsed and drained, or 1 1/2 cups cooked black beans
• 1 1/2 cups fresh corn kernels (about 2 ears of corn), or 1 (14-ounce) can corn, drained
• 1 1/2 cups chopped tomatoes (I used about 4 Roma tomatoes, about 3/4 pound)
• 1 medium red, orange or yellow bell pepper
• 3/4 cup chopped red onion (about 1/2 small red onion)
• 1/2 cup chopped cilantro, leaves and stems
• 1 to 2 jalapeños, ribs removed, seeded and finely chopped
• 1 avocado (optional)

Italian dressing

• 1/3 cup olive oil
• 3 tablespoons red wine vinegar or lime juice
• 2 medium cloves garlic, pressed or minced
• 1 to 1 1/2 teaspoons salt, to taste
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 teaspoon maple syrup or honey
• 1/8 teaspoon red pepper flakes
• Freshly ground black pepper, to taste