1candiced tomatoes, about 14 oz(Can sub for 3-4 Roma tomatoes)
1canblack beans, about 15 oz
1canblack eyed peas, about 15 oz
1cansweet corn, about 15 oz
1small red onion, diced
1bell pepper, diced(Or can use 1/2 of two different colors)
1-2jalapeños, diced(Optional)
1-2avocados, diced(Optional)
1bunchcilantro, chopped(Optional)
Dressing
1/2cupolive oil
1/3cupvinegar or lime juice
2tbshoney
1/2tspgarlic salt
1tspcumin
1tspchili powder
1tspdried oregano
1/2tspdried basil
Salt and pepper, to taste
Instructions
Drain the liquid from everything canned, and rinse the beans for good measure. Combine all the caviar ingredients in a large mixing bowl and toss to evenly combine.
In a separate bowl, combine all dressing ingredients and whisk to emulsify.
Pour dressing over caviar and toss to coat.
Let rest at least 20 minutes before serving, but can be made a day ahead and refrigerated.
Notes
Versions of this recipe pop up all over the country. To keep it authentically Midwestern, skip the jalapeño and avocado, and add use super sweet corn.