Chile Underground’s Texas Caviar

Ingredients: 1 ounce quality balsamic vinegar,1 can (15 oz) black beans, drained,1 can (15 oz) blackeyed peas, drained,1 can canned corn,1/2 bunch fresh cilantro, leaves only,2 cloves garlic,1 pint super-sweet grape tomatoes, quartered,1 green bell pepper, fine-chopped,1 teaspoon ground cumin,3 jalapeño chiles, minced,1 ounce light olive oil,1 ounce extra-virgin olive oil,1 teaspoon dried oregano,2 oz red wine vinegar,1/2 teaspoon each salt, ground black pepper, and garlic powder,1 bunch scallions, including light green tops, sliced across into angled rings,1/2 large yellow onion, nicely chopped
Instructions:

1. Heat the oil in a large skillet over medium-high heat
2. Add onion and cook for just a minute or two with stirring
3. Add bell pepper and stir for another minute
4. Add minced chiles and tomatoes and stir for only a couple of minutes, to slightly soften the tomatoes
5. Add the garlic and stir for 30 seconds or so
6. Transfer skillet contents to a large mixing bowl
7. Combine in the peas, beans and corn
8. Stir in the sliced scallions; set aside
9. In a small mixing bowl, combine remaining ingredients and whisk until smooth
10. Pour sauce over the Caviar
11. Take most of the cilantro leaves and mince them
12. Add minced cilantro to the Caviar
13. Refrigerate for at least 2 hours.
14. Garnish with remaining cilantro leaves
15. Serve with hearty corn chips (no wimpy chips allowed!)

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