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Cowboy Caviar

Cowboy Caviar on a plate with chips
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Ingredients

Units Scale
  • 1 15oz. Can Black Beans (rinsed, drained)
  • 1 15oz. Can Black Eyed Peas (rinsed, drained)
  • 2 Roma Tomatoes (seeds removed, diced)
  • 1 cup Red Onion (diced)
  • 1/2 cup Red Bell Pepper (diced)
  • 1/2 cup Orange Bell Pepper (diced)
  • 2 cups Frozen Sweet Corn (thawed)
  • 1/2 cup Cilantro (finely chopped)
  • 2 Avocados (diced)
  • 2 Tbsp. Lemon Juice
  • Optional:
  • 1 Jalapeno Pepper (seeds removed, finely diced)

Dressing:

  • 1/2 cup Olive Oil
  • 2 Tbsp. Lime Juice
  • 2 Tbsp. Red or White Wine Vinegar
  • 1/3 cup Sugar
  • 1 Tsp. Chili Powder
  • 1/2 Tsp. Salt
  • 1/4 Tsp. Pepper
  • 1/2 Tsp. Garlic Powder
  • 1/2 Tsp. Onion Powder

Instructions

  1. In a large bowl, combine black beans, black-eyed peas, tomatoes, bell pepper, onion, corn, and cilantro. Toss it together so that the ingredients are well-combined.
  2. In a separate bowl, add olive oil, red wine vinegar, lime juice, garlic powder, onion powder, salt, pepper, chili powder, and sugar. Whisk until it’s completely combined.
  3. Pour the dressing over the caviar mixture and gently stir it together. Place the bowl in the refrigerator to chill for 2 to 24 hours.
  4. Remove the bowl from the refrigerator and add diced avocado. Drizzle lemon juice over the avocado (this will keep it from turning brown), then gently mix it into the bowl to combine with the other ingredients. Serve with corn chips or crackers. (If not serving immediately, toss/stir well before serving).

Notes

This dish can be stored for 4 to 5 days in the refrigerator.

Find it online: https://www.shotgunred.com/cowboy-caviar/