Start by washing and dicing the tomatoes, bell pepper, red onion, jalapeños, avocado, and cucumber. Be sure to remove the seeds and ribs from the jalapeños if you want to keep the heat down. Rinse the black beans and black-eyed peas under cold water. It’s best to do this thoroughly to remove any excess sodium and make everything taste fresh. A little prep goes a long way!

Grab a large bowl—this is where the magic happens! Toss in your prepared tomatoes, bell pepper, red onion, jalapeños, avocado, cucumber, black beans, black-eyed peas, and corn. The colors alone will make your heart skip a beat!

In a separate smaller bowl, mix together the olive oil, red wine vinegar (or lime juice), garlic, salt, oregano, basil, maple syrup (or honey), crushed red pepper flakes, and black pepper. Don't forget that lime zest; it adds a delightful zing!

Pour the dressing over the mixed ingredients and toss gently. You want to coat everything evenly without squishing the avocado. That should be easy—I believe in you!

Once your Cowboy Caviar is mixed and dressed to perfection, cover the bowl with plastic wrap and let it chill in the fridge for at least 30 minutes. This allows the flavors to mingle beautifully. But who am I kidding? I can't resist sneaking a bite before that!