Texas Caviar

• 2 CANS (16oz) black eyed peas
• 2 CUPS fresh or frozen corn
• 1 Red bell pepper
• 1 green bell pepper
• 1 lg red oinion
• 2 fresh jalapenoos peppers
• 6 Roma tomatoes
• 1 TB minced chipotle pepper (canned in adobo sauce)
• 1 lg crushed garlic clove
• 2 tsp salt
• 1 tsp pepper
• 1/2 tsp sugar
• 1TB tabasco
• B4 serving, 2 or 3 ripe avacados
• DRESSING:
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 1 TB balsamic vinegar
• 1TB Dijon mustard
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp sugar

1. Better if made a little ahead to let marinate

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Taken from www.epicurious.com/recipes/member/views/texas-caviar-50186557 (may not work)