Easy Cowboy Caviar Recipe Fresh Southwest Bean Salad

Instructions:

1. Thoroughly rinse the black-eyed peas and black beans under cold water using a colander until the water runs clear. Drain completely.
2. Finely dice the red and green bell peppers, red onion, and jalapeño. Finely chop the fresh cilantro.
3. In a large mixing bowl, gently combine the drained beans, corn, diced peppers, onion, jalapeño, and cilantro.
4. In a separate small bowl, combine the olive oil, red wine vinegar, lime juice, sugar, cumin, oregano, salt, and pepper. Whisk vigorously until the sugar begins to dissolve and the dressing emulsifies slightly.
5. Pour the vinaigrette evenly over the bean and vegetable mixture. Using a large spoon, gently fold everything together until all ingredients are evenly coated. Be careful not to mash the beans.
6. Cover the bowl tightly and refrigerate for a minimum of 1 hour, ideally 4 hours, or overnight. This allows the flavours to meld.
7. Before serving, give the Cowboy Caviar one last gentle stir. Taste and adjust seasoning as needed.