COWBOY CAVIAR

• 16 ounces frozen sweet corn

• 1 Tablespoon canola or vegetable oil

• 1/2 cup chopped Spanish onion

• 1/2 cup chopped green bell pepper

• 1/2 cup chopped red bell pepper

• 4 diced jalapeno peppers (leave the seeds if you like the heat)

• 1 (15 ounce) can black-eyed peas

• 1 (15 ounce) can black beans, rinsed and drained

• 1 (14.5 ounce) can diced tomatoes, drained

• 1 cup “Bold” or “Zesty” Italian-style salad dressing

• 1/2 teaspoon garlic

1. Heat a non-stick skillet over medium heat. Add oil and the thawed corn. Sauté and stir

frequently until corn is starting to brown lightly. Add diced onion and peppers. Stir until

vegetables are just warm; do not allow them to “cook”. Remove from heat and place in a

stainless steel or other non reactive bowl.

2. Mix in black-eyed peas, black beans and tomatoes. Season with Italian-style salad dressing

and garlic; mix well. Cover, and refrigerate overnight to blend flavors. Adjust with salt and

pepper if desired.