Texas Caviar

• 1 red onion, diced
• 1 red bell pepper, chopped or 1/2 red and 1/2 yellow or orange
• 1 bunch scallions, sliced
• 1/3 cup chopped celery
• 2 jalapeno peppers, chopped
• 1 tablespoon minced garlic
• 1 pint cherry tomatoes, halved or quartered
• 1 can shoepeg corn or 1 bag frozen, defrosted shoe peg corn
• 1 (8 ounce) bottle zesty Italian dressing
• 1 (15 ounce) can black beans, drained
• 1 (15 ounce) can black-eyed peas, drained
• 1 (15 ounce) small pink beans, drained
• 1 (15 ounce) can chick peas, drained
• 1/2 teaspoon ground coriander
• 1 bunch chopped fresh cilantro

1. In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty Italian dressing, black beans, black-eyed peas, pink beans, chick peas, and coriander. Cover and chill in the refrigerator approximately 2 hours. Toss with desired amount of fresh cilantro to serve. Serve with Tortilla chips. (I like the ones shaped like small scoops)

red onion, red bell pepper, scallions, celery, peppers, garlic, cherry tomatoes, corn, italian dressing, black beans, blackeyed peas, pink beans, chick peas, ground coriander, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/texas-caviar-50014970 (may not work)