MEXICAN CAVIAR (nicole reese)

1 can rinsed black eyed peas

1 can rinsed black beans

1 can drained shoepeg corn

1 large diced tomato

4 sliced green onions

1/2 finely chopped red onion

1 diced red or green pepper

1 large diced avocado

Chopped cilantro

2 minced garlic cloves

1 C Balsamic Vinaigrette dressing

or

1 C Italian dressing

or

1/4 C red wine vinegar

1/3 C water

1 envelope Good Seasons Italian dressing

salt and pepper to taste

1/4 C olive oil

Combine all ingredients in jar with tight fitting lid and shake right before pouring over caviar.

Mix everything, including dressing, and let sit several hours or overnight before serving.