Chile Underground'S Texas Caviar

• 1 teaspoon light olive oil
• 1/2 yellow onion large, nicely chopped
• 1 green bell pepper fine-chopped
• 3 jalapeno or Serrano chiles, minced
• 1 pint grape tomatoes super-sweet, quartered
• 1 tablespoon garlic minced jar
• 15 ounces black eyed peas drained
• 15 ounces black beans drained
• 15 ounces corn sweet kernel, white shoepeg by preference
• 1 bunch scallions including light green tops, sliced across into angled rings
• 2 ounces red wine vinegar
• 1 ounce balsamic vinegar quality
• 1 ounce light olive oil
• 1 ounce extra-virgin olive oil
• 1/2 teaspoon salt each, ground black pepper, and garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 bunch cilantro leaves fresh, only

1. Heat the oil in a large skillet over medium-high heat
2. Add onion and cook for just a minute or two with stirring
3. Add bell pepper and stir for another minute
4. Add minced chiles and tomatoes and stir for only a couple of minutes, to slightly soften the tomatoes
5. Add the garlic and stir for 30 seconds or so
6. Transfer skillet contents to a large mixing bowl
7. Combine in the peas, beans and corn
8. Stir in the sliced scallions; set aside
9. In a small mixing bowl, combine remaining ingredients and whisk until smooth
10. Pour sauce over the Caviar
11. Take most of the cilantro leaves and mince them
12. Add minced cilantro to the Caviar
13. Refrigerate for at least 2 hours.
14. Garnish with remaining cilantro leaves
15. Serve with hearty corn chips (no wimpy chips allowed!)

light olive oil, onion, green bell pepper, serrano chiles, tomatoes, garlic, black beans, corn sweet kernel, scallions including, red wine vinegar, balsamic vinegar, light olive oil, extravirgin olive oil, salt, oregano, ground cumin, cilantro

Taken from www.yummly.com/recipe/Chile-Underground_s-Texas-Caviar-1652559 (may not work)