Cowboy caviar – 2 cans (14 ounces each) black-eyed peas, rinsed and drained, or 3 cups cooked black-eyed pea – 1 can (14 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black bean – 1 ½ cups fresh or defrosted frozen corn kernels (about 2 ears of corn), or 1 can (14 ounces) corn, drained – 1 ½ cups chopped ripe tomatoes (about ¾ pound) – 1 medium red, orange or yellow bell pepper, chopped – ¾ cup chopped red onion (about ½ small red onion) – ½ cup chopped cilantro, leaves and stem – 1 to 2 jalapeños, ribs removed, seeded and finely chopped – 1 avocado (optional) Italian dressing – ⅓ cup olive oil – 3 tablespoons red wine vinegar or lime juice – 2 medium cloves garlic, pressed or minced – 1 to 1 ½ teaspoons salt, to taste – 1 teaspoon dried oregano – ½ teaspoon dried basil – 1 teaspoon maple syrup or honey – ⅛ teaspoon red pepper flake – Freshly ground black pepper, to taste