Texas Caviar

I made this last week - varying a little from the original recipe, and it was absolutely DELISH - esp. wrapped in romaine or butter lettuce leaves!! This is better if it is left to marinate overnight in your fridge.
(no serving size given)

Dressing ingredients: 
1 T. sugar (I omitted this*)
1 cup white vinegar
Juice of 1/2 lemon*
Juice of 1/2 lime*
1 cup canola or veg. oil (avocado or grapeseed oil would be fab. in this, as well)
1 T. fresh oregano, chopped
1 T. Worcestershire sauce
1 t. fresh ground black pepper
Kosher* salt, to taste

Salad ingredients:
3 cans black-eyed peas, drained and rinsed well*
2 cans corn, drained and rinsed well
1 4 oz. jar pimentos - including liquid, chopped (I used piquilo peppers*)
1 bunch scallions, diced (I used green onions from my farm*)
1 orange* bell pepper, finely chopped - seeds removed*
1 red bell pepper, finely chopped             "          "
1 yellow bell pepper, finely chopped        "          "
1 sweet* onion, chopped
1/2 bunch flat-leaf* parsley, chopped
3 cloves garlic, finely chopped
2 T. finely chopped jalapeno peppers, seeds and rind removed*, wear gloves!*
Kosher* salt and freshly ground pepper, to taste
1 avocado, pitted, and chopped, for garnish
Tortilla chips (I like multi-grain* or lime flavored*)

For the dressing: Combine all ingredients in a med. bowl; mix well.

For the salad: Combine all ingredients except avocado and chips in a large bowl, and toss to mix. Add dressing, adjust seasoning to taste, and garnish with avocado. Serve with tortilla chips. I also served mine in Tostitos Scoops*.

"Faithfulness brings Joy."

Love, and Laughter,

MM