Texas Caviar with Avocado

Ingredients and Weight:

• 2 cans (15 oz each) black-eyed peas, rinsed and drained
• 2 cans (15 oz each) whole kernel corn, drained
• 2 medium red bell peppers, chopped
• 2 medium green bell peppers, chopped
• 1 medium onion, chopped
• 1 cup fresh cilantro, chopped
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (10 oz) can diced tomatoes with green chilies
• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 1/4 cup lime juice
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 ripe avocados, peeled, pitted, and diced

Preparation Time:

15 minutes

Cooking Time:

None

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Combine all ingredients except avocados in a large bowl.
2. Stir well to combine.
3. Cover and refrigerate for at least 2 hours, or overnight.
4. Before serving, stir in diced avocados.

Nutritional Information:

(Per serving) * Calories: 250 * Fat: 10g * Saturated Fat: 2g * Cholesterol: 0mg * Sodium: 250mg * Carbohydrates: 35g * Fiber: 10g * Protein: 10g

Dish Characteristics:

• Fresh and flavorful
• Colorful and appealing
• Healthy and nutritious
• Perfect for parties and gatherings

User Comments:

• "This is the best Texas Caviar I've ever had! The avocado adds a creamy richness that takes it to the next level."
• "I love that this recipe is so easy to make and so delicious. It's a crowd-pleaser every time I serve it."
• "I'm not a fan of black-eyed peas, but I love this dish. The other ingredients really balance out the flavor."

Special Precautions and Tips:

• Be sure to drain and rinse all of the canned ingredients thoroughly to reduce the sodium content.
• You can customize the recipe to your taste by adding or omitting ingredients. For example, you could add chopped jalapenos for a bit of heat or fresh corn kernels for a sweeter flavor.
• Texas Caviar can be made ahead of time and stored in the refrigerator for up to 3 days.