Step 1

VEGGIE PREP: (As you prep these veggies remember the results are best when all of the ingredients are roughly the same size, so aim to dice the veggies around the size of the beans.) Cut the corn off the cob. Quarter the cherry tomatoes, dice the red pepper, dice the green pepper, finely dice the jalapeño and cilantro.

Step 2

COMBINE: Add all the prepped veggies to a large bowl with the drained and rinsed black beans and black-eyed peas.

Step 3

DRESSING: Add all the dressing ingredients to a Mason jar. Seal the jar and shake until combined. Season to taste-- I add 1/2 teaspoon fine sea salt and pepper.

Step 4

AVOCADO AND DRESSING: Right before serving, dice the optional avocados and gently stir into the caviar. Drizzle dressing. (There is a lot, but we like it all; feel free to add less if desired.) Taste and season to taste; I usually add another 1/4 teaspoon fine sea salt (up to 1/2 teaspoon); depending on how ripe the veggies are you may need more or less. Taste a few times and add slowly.

Step 5

STORAGE: If not serving immediately, store the dressing separately from the caviar and add the avocados right before eating. If you plan to have leftovers, only add dressing and avocado to what you will be serving and store the three components separately.