Cowboy Caviar

1. Dice the sweet peppers, jalapeños, red onion, and tomatoes (if using fresh Roma tomatoes, seed and chop). Optionally, dice and add extra cucumber and celery.
2. Drain the canned pigeon peas, black beans, and corn thoroughly.
3. Finely chop a bunch of cilantro.
4. In a separate bowl, whisk together all the dressing ingredients: garlic olive oil, rice wine vinegar, spicy brown mustard, minced garlic, sugar, kosher sea salt, ground cumin, black pepper, and the zest and juice of 2 limes.
5. In a large bowl, combine all the diced vegetables, drained canned ingredients, and chopped cilantro.
6. Pour the prepared dressing over the salad. Toss everything well to ensure all ingredients are coated.
7. Let the Cowboy Caviar chill in the fridge for at least an hour to allow the flavors to meld. It gets better as it sits.
8. Store in an airtight container in the fridge for about four to five days.