Texas Caviar

1 can black eyed peas, drained

1 can black beans
1 can white shoe peg corn
2 cans petite diced tomates and peppers
1 fresh jalapeno
1 small onion, minced
1/2 c. chopped fresh cilantro
1 yellow pepper diced
6 tbsp. of the Spicy Olive’s Tangerine Balsamic Vinegar
3 tbsp. of the Spicy Olive’s Cayenne Chili Pepper Olive Oil
3 tbsp. of the Spicy Olive’s Tuscan Herb Olive Oil
Salt and Pepper to taste
1 tsp. dried oregano
1 tsp. dried cumin
Mix all ingredients in large bowl and refrigerate at least 2 hours before serving with tortilla chips.