For the Dressing:

⅓ cup red wine vinegar

⅓ cup olive oil (or avocado oil)

1 tablespoon honey (or white sugar or granular Swerve)

½ teaspoon garlic powder

2 teaspoons salt (adjust to taste)

For the Texas Caviar:

2 cans (15 oz each) black beans, drained and rinsed

2 cans (15 oz each) pinto beans, drained and rinsed

2 cans (15 oz each) black-eyed peas, drained and rinsed

2 cans (15 oz each) white corn kernels, drained and rinsed

4 tablespoons finely chopped fresh jalapeños (about 2 medium peppers, seeds removed, optional)

1 ½ cups quartered cherry tomatoes (about 1 pint)

1 tablespoon minced fresh garlic (about 3 cloves)

½ cup finely chopped red bell pepper (about 1 medium)

1 cup finely chopped red onion (about 1 small)

¼ cup finely chopped fresh cilantro

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Make the dressing: In a small bowl, whisk together red wine vinegar, olive oil, honey, garlic powder, and salt until combined.
Combine the base: In a large bowl, mix black beans, pinto beans, black-eyed peas, corn, jalapeños, tomatoes, garlic, red bell pepper, red onion, and cilantro.
Dress the salad: Pour the dressing over the mixture. Toss gently until evenly coated.
Chill (optional): Cover and refrigerate for 2 hours for best flavor.
Serve: Enjoy with tortilla chips, over greens, or alongside grilled meats.