Ultimate cowboy caviar

For the dressing, mix avocado oil, rice vinegar, the juice of a large lime, minced garlic, garlic powder, salt, a little sugar, ground cumin, smoked paprika and a little ground chipotle.

Cut the ends off the peppers, stand each on end and slice straight down to take off flat pieces; cut into strips, then dice.

Add diced bell pepper and anaheim, pickled jalapeno rings, roasted red peppers, and diced red onion rinsed under cold water.

Add drained and rinsed black beans and black-eyed peas, sweet corn and diced fresh tomato; mix thoroughly with a spoon.

Wrap and refrigerate about two hours, or as long as overnight.

Toss in chopped cilantro, taste and adjust with another pinch of salt.

Serve undrained, with its juices, with scoop-style corn chips.

Variation: use grilled fresh corn cut off the cob.