1jalapeno, seeds and white pith removed, and diced
1cupfresh cilantro, chopped
1ripe avocado, diced
In the bottom of a large bowl, combine the olive oil, vinegar, lime juice, salt, maple syrup, garlic, and several grinds of black pepper. Whisk well to combine.
To the bowl full of dressing, add in the drained black beans, black eyed peas, red onion, tomato, corn, bell pepper, jalapeno, cilantro, and avocado. Toss gently, coating all of the vegetables in the dressing.
Let the mixture marinate for 10 minutes, then serve! You can enjoy it as a salad, directly with a fork, or serve it as a dip with chips.
Leftover cowboy caviar can be stored in an airtight container in the fridge for up to 48 hours. If you want to make this salad in advance, I recommend waiting to add in the avocado and cilantro until right before serving. (This will help prevent browning and a soggy texture.)
Frozen corn thaws very quickly, so you don't need to thaw it ahead of time. I rinse it under running water in a fine mesh strainer, shake it dry, then add it directly to the salad. It will be thawed by the time you serve it.