Cowboy Caviar
Total Time
25 mins
Prep Time
25 mins
Rating
4.98 out of 5 stars
(35)
Ingredients
8 servings
- 1½ cups cooked black beans, drained and rinsed
- 1½ cups cooked black-eyed peas, drained and rinsed
- 2 cups cherry tomatoes, halved
- 1 cup corn kernels
- 1 red bell pepper, stemmed, seeded, and diced
- ½ cup diced red onion
- 1 medium jalapeño pepper, finely chopped
- Juice of 1 lime
- 2 large avocados, pitted and diced
- ¼ cup chopped fresh cilantro
- Tortilla chips, for serving
- Dressing:
- 2 tablespoons plus 1 teaspoon red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon honey
- 1 garlic clove, minced
- 1½ teaspoons sea salt
- ½ teaspoon freshly ground black pepper
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Preparation
Step 1
In a large bowl, stir together the black beans, black-eyed peas, tomatoes, corn, bell pepper, onion, jalapeño, and lime juice.
Step 2
Make the dressing: In a small bowl, whisk together the vinegar, oil, cumin, cayenne, honey, garlic, salt, and pepper. Pour the dressing over the bean mixture.
Step 3
Fold in the avocado and cilantro, and season to taste.
Step 4
If time allows, refrigerate for 1 hour to allow the flavors to marry. Serve with tortilla chips.
Step 5
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Chef's notes
Let it chill - This recipe tastes great right away, but it's even better after an hour or two in the fridge.
Give it a good stir before you eat.
Add the avocado at the last minute.
Make it your own - Add a sprinkle of salty Cotija or feta cheese. Use Italian salad dressing instead of the lime juice and red wine vinaigrette. Or add a pinch of chili powder for smoky, savory flavor.
