Cowboy Caviar
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.
Equipment
- Large Bowl
- Small Bowl
- Whisk
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
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.