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Cowboy Caviar

Cowboy Caviar

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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.
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Prep Time 15 minutes
Refrigeration Time 1 hour
Servings: 8 servings
Course: Appetizer, Side Dish
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 15 ounces canned black beans, rinsed and drained
  • 15 ounces canned black-eyed peas, rinsed and drained
  • 15 ounces canned corn, drained
  • 1 large bell pepper, any color, diced
  • 1 medium red onion, diced
  • 2-3 Roma tomatoes, diced
  • 1 jalapeno pepper, seeded and finely chopped (optional, adjust to taste)
  • 3 tablespoons olive oil
  • 2 limes, juice of
  • 2 tablespoons red wine vinegar
  • 1/2 cup fresh chopped cilantro
  • Salt and pepper to taste

Equipment

  • Large Bowl
  • Small Bowl
  • Whisk

Method
 

  1. In a large bowl, combine black beans, black-eyed peas, corn, bell pepper, red onions, chopped tomatoes, and jalapeno pepper (if using).
  2. In a small bowl, whisk together the olive oil, lime juice, red wine vinegar, cilantro, salt, and pepper.
  3. Pour the dressing over the bean and vegetable mixture. Gently toss to combine.
  4. Taste the salad and adjust lime juice, salt, and pepper according to preference.
  5. Cover the bowl and refrigerate the cowboy caviar for at least 1 hour before serving to allow the flavors to meld together.
  6. 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.
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