Cowboy Caviar
Serves 8
This cowboy caviar recipe is a fresh, easy dip or side dish for potlucks and parties! Feel free to make it a day or two ahead—I like it best after the flavors have had a chance to develop in the fridge.
Equipment
Ingredients
- 1½ cups cooked black beans, drained and rinsed
- 1½ cups cooked black-eyed peas, drained and rinsed
- 1½ cups fresh or thawed frozen corn kernels
- 2 Roma tomatoes, diced (about 1 heaping cup)
- 1 red bell pepper, stemmed, seeded, and diced
- ½ cup diced red onion
- 1 jalapeño pepper, finely chopped
- ½ cup chopped fresh cilantro, reserve some for garnish
- 2 large avocados, pitted and diced
- Tortilla chips, for serving
Dressing
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Juice of 1 lime
- 1¼ teaspoons sea salt
- 1 teaspoon sugar
- 2 garlic cloves, grated
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- Freshly ground black pepper
Instructions
- In a large bowl, stir together the black beans, black-eyed peas, corn, tomatoes, bell pepper, onion, jalapeño, and most of the cilantro.
- Make the dressing: In a medium bowl, whisk together the olive oil, vinegar, lime juice, salt, sugar, garlic, cumin, cayenne, and several grinds of pepper. Pour the dressing over the bean mixture and stir to combine.
- Chill in the refrigerator for at least 1 hour to allow the flavors to develop. Just before serving, fold in the avocado and season to taste. Garnish with the reserved cilantro and serve with tortilla chips.