texas caviar

Ingredients

• DIP
• 1 1/2 cups orange peppers, seeded, membranes removed and finely chopped
• 1 1/2 cups red peppers, seeded, membranes removed and finely chopped
• 3/4 cup poblano peppers, seeded, membranes removed and finely chopped
• 1/4 cup jalapeño peppers, seeded, membranes removed and finely chopped
• 1/2 cup red onions, finely chopped
• 3/4 cup roma tomatoes, seeded and finely chopped
• 1 can (15 oz) black-eyed peas, rinsed and drained
• 1 can (15 oz.) black beans, rinsed and drained
• 1 can (15 oz.) corn kernels, drained
• 1 can (4 oz.) diced green chiles
• 2 tablespoons fresh cilantro, finely chopped
• LIME DRESSING
• 1/4 cup grapeseed oil
• 1/4 cup freshly squeezed lime juice
• 3 large cloves garlic, pressed
• 1 tablespoon agave nectar
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon ground cumin
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• ground himalayan sea salt, to taste