Chile Underground's Texas Caviar

Ingredients

• 1 ounce balsamic vinegar 
• 15 oz black beans drained canned
• 15 oz blackeyed peas drained canned
• 1 can corn canned
• 0.5 bunch cilantro leaves fresh
• 2 cloves garlic 
• 1 pint grape tomatoes quartered
• 1  bell pepper green
• 1 teaspoon ground cumin 
• 3  jalapeno minced
• 1 ounce olive oil light
• 1 ounce olive oil extra virgin extra-virgin
• 1 teaspoon oregano dried
• 2 oz red wine vinegar 
• 0.5 teaspoon pepper black
• 1 bunch spring onion light green sliced
• 0.5 large onion yellow chopped

Equipment

• frying pan
• whisk
• mixing bowl

Directions

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!)