Texas Caviar

Enjoy this vibrant dish at your next picnic, potluck, or gathering as an appetizer dip with tortilla chips, side salad or entree topping.  Make a day ahead and refrigerate for an even tastier summer ready salad!

1 15 oz. cans black eyed peas, drained
1 15 oz. can black beans, drained
1 15 oz. can pinto beans, drained
2 cups corn fresh, frozen or canned
1 cup red onion minced
1 green bell pepper small diced
1 red bell pepper small diced
1 jalapeno seeded and minced
3 garlic cloves minced
1/4 cup minced cilantro
3 scallions sliced thin
4 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons kosher salt
Juice of 1 lime

Optional: add diced avocado prior to serving

Add all ingredients to a large bowl and toss to combine. Cover and refrigerate at least one hour, or up to 24 hours. Serve with tortilla chips, on top of burgers/sandwiches, or on the side of your favorite entree.