Cowboy caviar

For the vinaigrette, put about half a bunch of cilantro in a small blender with the juice of two limes, one garlic clove, 1 tsp sugar, salt, a little black pepper and about 1/4 to 1/3 cup olive oil.

Blend until smooth and taste for seasoning; use one lime for a less sharp dressing.

In a bowl combine black-eyed peas, black beans and canned corn with red onion (half, or a quarter of a very big one).

Add a finely diced yellow bell pepper, small tomatoes and small cucumbers.

Seed and finely mince a jalapeno, cutting from the flat inside rather than the shiny outside so the knife does not slip; add it.

Season the vegetables and add the house seasoning.

Pour on the dressing and stir well; refrigerate so the flavors mellow and meld.