Cowboy Caviar

15 ounce can of black beans well rinsed and drained

15 ounce can of black-eyed peaswell rinsed and drained

1 cup of corn - can use frozen, canned (drained), or cut off the cob (can be raw or cooked)

1/3 cup minced red onion

1/3 cup finely diced green bell pepper

1/3 cup finely diced yellow bell pepper

1/3 cup finely diced orange bell pepper

1/2 cup finely diced fresh tomatoes

1-2 jalapenos, to taste, minced

1/4 cup chopped green stuffed olives

1/4 cup chopped black or kalamata olives a large handful of fresh cilantro leaves, rough chopped dressing

4 Tbsp extra virgin olive oil juice to 2 large limes

1 tsp chipotle chili powder

1/2 tsp cumin powder salt and pepper to taste

Put all the salad ingredients into a large bowl. Whisk the dressing ingredients together and taste to adjust it to your liking. Add the dressing to the salad and toss gently. The salad is best if made a couple of hours ahead of time to allow the flavors to develop and mingle. It keeps for a week in an airtight container in the refrigerator.