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Cowboy Caviar

A vibrant and crunchy dish packed with fresh ingredients, perfect as a dip, side, or taco topping.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: American, Tex-Mex
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) black-eyed peas, rinsed and drained
  • 1 cup corn kernels (fresh, canned, or thawed frozen)
  • 1 red bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 small red onion, finely chopped
  • 2 medium tomatoes, diced
  • 1/4 cup fresh cilantro, chopped
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: diced jalapeño for heat

Method
 

Preparation
  1. Chop up bell peppers, onion, and tomatoes.
  2. Rinse and drain the black beans and black-eyed peas.
  3. Toss in the corn kernels along with the beans.
  4. In a separate bowl, whisk together olive oil, red wine vinegar, lime juice, sugar, salt, and black pepper.
  5. Pour the dressing over the veggies and beans, mixing well.
  6. Stir in fresh cilantro and add jalapeño if desired.
  7. Chill in the fridge for at least 30 minutes.
Serving
  1. Serve cold with tortilla chips, over greens, or as a taco topping.

Notes

Leftovers will keep in the fridge for about 3-4 days. For best flavor, let it chill for at least 30 minutes. Adjust the spice by adding jalapeños based on your heat preference.