Cowboy Caviar
from Cookie + Kate

Freshly ground black pepper, to taste

⅛ teaspoon red pepper flakes

1 teaspoon maple syrup or honey

½ teaspoon dried basil

1 teaspoon dried oregano

1 to 1½ teaspoons salt, to taste

2 medium cloves garlic, pressed or minced

3 tablespoons red wine vinegar or lime juice

⅓ cup olive oil

1 avocado (optional)

1 to 2 jalapeños, ribs removed, seeded and finely chopped

½ cup chopped cilantro, leaves and stems

¾ cup chopped red onion (about ½ small red onion)

1 medium red, orange or yellow bell pepper

1½ cups chopped tomatoes (I used about 4 Roma tomatoes, about ¾ pound)

1½ cups fresh corn kernels (about 2 ears of corn), or 1 (14-ounce) can corn, drained

1 (14-ounce) can black beans, rinsed and drained, or 1½ cups cooked black beans

2 (14-ounce) cans black-eyed peas, rinsed and drained, or 3 cups cooked black-eyed peas