For the cowboy caviar

• 3 bell peppers (one red, one yellow and one orange), stem and seeds removed, finely diced
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can black eyed peas, drained and rinsed
• 1/2 large red onion, diced
• 4 green onions, diced
• 2 jalapeños, stems and seeds removed, finely diced
• 1 yellow mango (atalufo mango variety ideally - or sub peach or pineapple)
• 1 cup frozen or roasted yellow corn*
• 1 cup packed fresh cilantro, large stems removed, leaves chopped
• 1 large ripe avocado, diced (add just before serving)
• 1 cup vegan feta cheese, crumbled (or vegan cojita cheese)
• 1 cup sliced black olives
• optional add-in: jarred sweet and spicy jalapeno slices, diced

Dressing

• 1/4 cup extra virgin olive oil
• 4 large juicy limes, juiced
• 2 tablespoons pure maple syrup
• 2 large garlic cloves, minced
• 1 tablespoon taco seasoning
• 2 teaspoons fine salt