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Cowboy Caviar

A colorful and zesty mix of beans, peppers, and avocado, Cowboy Caviar is a perfect party snack or side dish that is easy to prepare and family-friendly.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

Beans and Vegetables
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can black-eyed peas, drained and rinsed
  • 1 15-ounce can sweet corn, drained
  • 1.5 cups pico de gallo
  • 1/2 medium red bell pepper, seeded and finely chopped
  • 1/2 medium green bell pepper, seeded and finely chopped
  • 1/2 medium red onion, finely chopped
  • 1/4 bunch cilantro, chopped (about 1/2 cup)
  • 2 medium avocados, optional Add just before serving to keep them fresh.
Dressing
  • 1/4 cup olive oil (or any oil you fancy)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon honey Omit for vegan version.
  • 1 teaspoon lemon juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon black pepper
  • a pinch red pepper flakes, optional

Method
 

Preparation
  1. Drain and rinse the black beans and black-eyed peas.
  2. Drain the sweet corn.
  3. In a large bowl, combine the corn, pico de gallo, chopped peppers, onion, cilantro, rinsed beans, and peas.
  4. Whisk together olive oil, red wine vinegar, honey, lemon juice, garlic powder, oregano, thyme, salt, onion powder, black pepper, and red pepper flakes. Pour over veggies and mix until coated.
  5. Gently fold in avocado just before serving. If not serving immediately, skip the avocado until ready.
Serving
  1. Serve with tortilla chips or tostones, or chill to let flavors meld.

Notes

Cowboy Caviar lasts about 3-5 days in the fridge. Make it a day ahead to let flavors blend, but add the avocado fresh before serving. Consider adding jalapeños for a spicy kick, or fresh herbs like basil or parsley for an extra twist.