Cowboy Caviar
Total Time
30 minutes
Prep Time
30 mins
Rating
4.9 out of 5 stars
(72)
Ingredients
8 cups
- 2 cans (14 ounces each) black-eyed peas, rinsed and drained, or 3 cups cooked black-eyed peas
- 1 can (14 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
- 1 ½ cups fresh or defrosted frozen corn kernels (about 2 ears of corn), or 1 can (14 ounces) corn, drained
- 1 ½ cups chopped ripe tomatoes (about ¾ pound)
- 1 medium red, orange or yellow bell pepper, chopped
- ¾ cup chopped red onion (about ½ small red onion)
- ½ cup chopped cilantro, leaves and stems
- 1 to 2 jalapeños, ribs removed, seeded and finely chopped
- 1 avocado (optional)
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar or lime juice
- 2 medium cloves garlic, pressed or minced
- 1 to 1 ½ teaspoons salt, to taste
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- 1 teaspoon maple syrup or honey
- ⅛ teaspoon red pepper flakes
- Freshly ground black pepper, to taste
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Preparation
Step 1
In a large serving bowl, combine the drained black-eyed peas, black beans, corn, chopped tomatoes, bell pepper, onion, cilantro, and jalapeño. If including avocado, wait to dice it until you're ready to serve the dip.
Step 2
In a cup, whisk together the dressing ingredients until well blended. Drizzle the dressing over the serving bowl and toss until well mixed. Season to taste with additional salt and pepper. If you’d like the salad to have more of a pickled flavor, add another tablespoon of vinegar, or for more richness, add another tablespoon or two of olive oil.
Step 3
For best flavor, let the mixture marinate for at least 20 minutes before serving. If you're adding avocado, mix it in just before serving.
Step 4
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Chef's notes
Serving suggestions:
Don’t forget the chips! Turn this dip into a green salad by serving it on lettuce with a squeeze of lime, some crumbled feta, and a sprinkle of crushed corn chips or toasted pepitas.
Storage suggestions:
This dip keeps well in the refrigerator, covered, for up to 4 days.
