Loaded Cowboy Caviar Salsa

Chop. Dump. Stir. Serve. It's that easy!

Who doesn’t like a good “dump” recipe, one where you just open containers and dump them into a big bowl? With a minimum of cutting, slicing, and chopping, this loaded Cowboy Caviar Salsa is easy to put together, and even easier to serve—use traditional tortilla chips or try loading up mini-peppers for a unique treat for guests

Loaded Cowboy Caviar Salsa

Ingredients

2 (15 oz.) cans black beans, drained and rinsed
1 15 oz. can Black-eyed peas, drained and rinsed
1 15 oz. can pinto beans, drained
1 - 2 semi-firm, but ripe Haas avocados, peeled, cored, sliced, and diced
1 of each bell pepper: yellow, orange, red, and green, each cored, seeded, and diced
1 bunch green onions, sliced
1 (8 oz) can sliced black olives
1/2 of a medium red onion, finely chopped
1 jalapeño, seeds removed and diced
16 oz. Roma tomatoes, diced small (about 3 cups)
1 small package frozen corn, thawed, OR 1 can corn, drained
1 - 2 cans Rotel tomatoes and chiles (be careful, this might be too hot for you)
15 oz. fresh Pico de Gallo salsa, medium to hot (in produce section of grocery stores)
1 bunch of fresh cilantro, stems removed, leaves finely chopped (about 1/3 - 1/2 cup)
3 Tbsp. minced garlic or 1 tsp. garlic powder
juice of 1 lime
1/2 tsp. ground cumin
1/4 teaspoon hot sauce, or to taste

Instructions
Add all ingredients together in a large bowl EXCEPT THE AVOCADOS; tasting and adjusting as you go.
Chill in the refrigerator for a minimum of 1 hour to overnight.
Adjust seasoning to preference levels after the salsa sets and the flavors blend.
Add avocados just before serving so they don't brown.
Stir gently before serving.
Serve with tortilla chips or mini bell peppers cut in halves.