Cowboy Caviar is a vibrant and flavorful salad/dip made with black beans, black-eyed peas, corn, bell pepper, red onion, tomatoes, and optional jalapeno, tossed in a zesty dressing of olive oil, lime juice, red wine vinegar, and fresh cilantro. It's a versatile dish perfect for parties, gatherings, or as a side for your favorite Tex-Mex meals.
15ouncescanned black-eyed peas, rinsed and drained
15ouncescanned corn, drained
1largebell pepper, any color, diced
1mediumred onion, diced
2-3Roma tomatoes, diced
1jalapeno pepper, seeded and finely chopped (optional, adjust to taste)
3tablespoonsolive oil
2limes, juice of
2tablespoonsred wine vinegar
1/2cupfresh chopped cilantro
Salt and pepper to taste
Instructions
In a large bowl, combine black beans, black-eyed peas, corn, bell pepper, red onions, chopped tomatoes, and jalapeno pepper (if using).
In a small bowl, whisk together the olive oil, lime juice, red wine vinegar, cilantro, salt, and pepper.
Pour the dressing over the bean and vegetable mixture. Gently toss to combine.
Taste the salad and adjust lime juice, salt, and pepper according to preference.
Cover the bowl and refrigerate the cowboy caviar for at least 1 hour before serving to allow the flavors to meld together.
Serve chilled or at room temperature. Enjoy the cowboy caviar as a dip, side dish, or as a filling for tacos or burritos.
Notes
This cowboy caviar can be made ahead of time and stored in the refrigerator for up to 2 days. It tends to taste even better as the flavors meld together over time.