Auditor Susanna with a recipe for Cowboy Caviar, Jared from WERM Flooring joins us to tell us all about the flooring Jamie has fallen in love with and Tim from Prince of Scots.  Listen in…HORSES IN THE MORNING Episode 3276 – Show Notes and Links:The HORSES IN THE MORNING Crew: Glenn the Geek, Jamie Jennings, produced by Coach JennTitle Sponsor: WERMGuest: Auditor Susanna with a recipe for Cowboy CaviarGuest: Tim from Prince of ScotsGuest: Jared from WERM FlooringLink: New Guiness Book of World Records 2023Follow Horse Radio Network on TwitterAdditional support for this podcast provided by Cosequin®, Purina, and Listeners Like You!Time Stamps:08:00 - Daily Whinnies13:40 - Jared from WERM Flooring25:40 - Auditor Susanna with Recipe37:30 - Tim from Prince of Scots Cowboy CaviarIngredients3 Roma tomatoes seeds removed, diced2 ripe avocados diced⅓ cup red onion diced15 oz black beans rinsed and drained15 oz black eyed peas rinsed and drained1 ½ cups frozen sweet corn thawed (I just usually toss it in the salad frozen unless I plan on eating it immediately, it thaws quite quickly)1 bell pepper diced (I used half a green and half a red, but color doesn’t matter)1 jalapeno pepper seeds removed, diced into very small pieces⅓ cup Cilantro finely choppedDressing⅓ cup olive oil2 tablespoons lime juice fresh preferred2 tablespoons red wine vinegar1 teaspoon sugar½ teaspoon salt½ teaspoon pepper¼ teaspoon garlic powderTortilla chips for servingInstructionsCombine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.Pour dressing over other ingredients and stir/toss very well.Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.