Averie Cooks

0 Texas Caviar - To a large bowl, add all the ingredients, and stir well to combine. Tip - Read the blog post for the myriad of substitutions and swap you can make with the ingredients. I listed the obvious in the ingredients above in the recipe like black beans in lieu of black eyed peas, or red onions instead of green. But you can add bell peppers of any color, jalapeno pepper, serrano chile, etc.
1 Dressing* - To a medium bowl, add all the dressing ingredients except the olive oil, and whisk to combine.
2 Slowly drizzle in the olive oil while whisking constantly to emulsify it.
3 Pour the dressing over the Texas caviar, stir and toss well to combine, and taste. Seasoning Tips - If it tastes at all flat, boring, or lacks oomph, it likely needs more salt, so add it, and fairly generously. The same is true for pepper. Then move on to a dash more cumin and chili powder for more flavor.  While not specifically called out above, garlic powder or garlic salt is a nice addition. Add more lime juice if you like more acid, or a bit more sweetener if that's your preference, etc.
4 Cover and chill for at least 30 minutes (or up to 12-24 hours) in the fridge before serving. Serve with white or yellow corn chips, or your favorite dippers. Leftover Texas caviar will keep airtight in the fridge for 4-5 days, noting that the mixture will become more watery as time passes as the vegetables release their natural juices over time. And the avocado will oxidize. The taste will be fine, despite the color.