Texas Caviar (02.07.12)

1/4 onion, chopped1/2 green bell pepper, chopped1/4 cup green onions, chopped1 jalapeno pepper, chopped1 tablespoon garlic, minced 1 tomato, diced1 (15 ounce) can black beans, drained1 (15 ounce) can black-eyed peas, drained1/2 teaspoon ground coriander1/4 teaspoon cumin1/4 cup cilantro, choppedSalt and Pepper, to taste
Dressing:
1/4 cup apple cider vinegar1 teaspoon tobacco or hot sauce1 teaspoon onion, minced1 teaspoon Dijon mustard2 teaspoons honey or sugarPinch of cayenne pepper1/4 teaspoon dried basil1/4 teaspoon dried thyme1/3 cup olive oil
In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, tomatoes, black beans, black-eyed peas, coriander, cumin, salt and pepper. Mix all of the dressing ingredients together in a small bowl. Pour over the Texas Caviar. Cover and chill in the refrigerator approximately 2 hours. Toss with cilantro to serve.