Cowboy Caviar - cooking recipe

Ingredients

1 (15 ounce) can seasoned black-eyed peas, drained (do not soak overnight) or (15 ounce) bag black-eyed peas (do not soak overnight)
1 (15 ounce) can plain black beans, drained or (15 ounce) bag black beans, soaked overnight
3/4 cup frozen sweet corn, thawed
3 green onions, chopped
1/2 cup chopped green bell pepper
2 -3 tomatoes, diced
1/3 cup cilantro, chopped
1 ripe avocado, chopped
10 10 yellow bell peppers or 10 orange bell peppers, with seeds and tops removed
1 tablespoon olive oil
1 tablespoon white wine vinegar
1/2 lime, juiced
1/2 teaspoon Dijon mustard
salt, to taste
pepper, to taste

Preparation

If you are working with dry beans, soak only the black beans overnight. In a 5-quart saucepan, bring 10 cups water to a boil. Add 1 bag of black beans and return to a boil; let boil 2-3 minutes. Cover tightly and set aside at room temperature for an hour. Drain and rinse beans. Repeat this with the black-eyed peas before preparing the rest of the recipe.
Combine black-eyed peans, black beans, corn, green onions, green bell pepper, tomatoes, and cilantro in a medium bowl.
Prepare dressing: In a small bowl whisk together the olive oil, vinegar, lime juice, Dijon mustard, and salt and pepper.
Pour dressing over bean mixture. Cover and refrigerate until ready to serve.
Just before serving, add avocado and gently stir to combine. Scoop into peppers and serve.