• 1/2 cup olive oil
• 1/4 cup sugar (see notes)
• 1/4 cup white wine vinegar
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 pound Roma tomatoes, seeded and diced
• 1 (15 ounce) can black-eyed peas, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (11 ounce) can super sweet corn, drained (see notes)
• 1 red onion, diced
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1 cup chopped cilantro
• 1 avocado, diced (optional)

1. In a large bowl, whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt.
2. Add tomatoes, black-eyed peas, beans, corn, red onion, and bell peppers. Stir to combine.
3. Stir in cilantro. Cover and chill at least 1 hour or overnight to blend flavors. Serve chilled or at room temperature.
4. Top with avocado, if using, just before serving.

Recipe Notes

1. Regular canned sweet corn or frozen corn may be substituted for the extra sweet corn. The closest measurement for either option is 3/4 cup, but feel free to use the whole 15-ounce can of corn.
2. 1 sweet onion or a bunch of green onions may be substituted for the red onion.
3. A single bell pepper may be substituted for the 1/2 cup each of chopped red and green bell peppers.
4. If you think 1/4 cup sugar sounds like too much, feel free to use less. Perhaps add 1 tablespoon at a time.

photo and recipe: culinaryhill.com