Texas Caviar, Hold the Fish Eggs

• 20 ounces, weight Canned Hominy, Drained
• 14 ounces, weight Black Beans, Rinsed And Drained
• 14 ounces, weight Pinto Or Garbanzo Beans, Rinsed And Drained
• 3 whole Tomatoes
• 1 whole Green Pepper
• 1 whole Chile Pepper
• 2 whole Small Sweet Or Banana Peppers
• 2 whole Jalapeno Or Serrano Peppers
• 1/2 whole Large Red Onion
• 2 cloves Garlic
• 1/4 cups Red Wine Vinegar
• 13 cups Olive Oil
• 1 whole Lime, Juiced
• 2 teaspoons Kosher Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Dried Oregano
• 1/4 cups Cilantro
• 2 whole Avocados

1. Remove seeds from peppers and chop.
2. Dice red onion and tomatoes and mince garlic.
3. Add all ingredients to a bowl (except avocados).
4. Mix thoroughly.
5. Refrigerate for two hours.
6. Just before serving, stir in avocado chunks, if desired.
7. Serve.

hominy, weight black beans, garbanzo beans, tomatoes, green pepper, pepper, peppers, serrano peppers, red onion, garlic, red wine vinegar, olive oil, kosher salt, black pepper, oregano, cilantro, avocados

Taken from tastykitchen.com/recipes/appetizers-and-snacks/texas-caviar-hold-the-fish-eggs/ (may not work)