Texas Caviar

Ingredients

• Two 15.5-ounce cans black-eyed peas
• One 15.5-ounce can chickpeas
• 1/2 cup roughly chopped drained pickled jalapeño slices
• 1/2 cup diced red tomato
• 1/4 cup diced red bell pepper
• 1/4 cup thinly sliced green onions, white parts included
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 3/4 cup diced avocado
• Corn chips or griddled tortillas, for serving

Directions

1. In a large colander, rinse the black-eyed peas and chickpeas with water, then allow the beans to drain.
2. In a plastic container with a fitted lid, combine the jalapeño, tomato, bell pepper, green onions, lime juice, olive oil, salt, and black pepper. Stir gently to combine. Cover and place in the refrigerator for 1 hour.
3. Before serving, top the dip with the avocado. Serve with corn chips or griddled tortillas.
4. Store the dip in an airtight container in the refrigerator for 2 to 3 days, adding fresh avocado before each use.