Cowboy Caviar
Cowboy Caviar is a vibrant and colorful salad that may be served as a side dish, a salsa to dip tortilla chips in, or even just on its own.
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Servings: 15
Ingredients
- 1 15 ounce can black beans (drained and rinsed)
- 2 cups frozen corn I like the white sweet but get what’s available
- 1 15 ounce can black eyed peas (drained and rinsed)
- 3 Roma tomatoes diced
- 1 cup diced red onion
- 2 large jalapeño peppers ribbed, seeded, diced small
- 3 cloves garlic minced fine
- ½ cup fresh cilantro chopped fine
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Drain and rinse the beans.
- In a large bowl, combine the beans, corn, tomatoes, onions, peppers, and garlic. Toss to mix.
- In a separate bowl, combine the dressing ingredients.
- When ready to serve, drizzle with dressing and toss to combine. Sprinkle with cilantro and serve with tortilla chips.
Notes
- You can use dried beans. Prepare them according to package directions. 2/3 cup of dried beans equals a 15oz can.
- You can use white, yellow, or sweet corn. Use fresh corn and steam it on the cob. Remove the kernels and add to the dish.
- You can also use canned corn. Just drain and rinse it well.
- Don't like black eye peas or black beans? Try pinto beans!
- Make a simple dressing of olive oil, red wine vinegar, and lime juice or use Italian dressing.
- Add the corn frozen to the dish and it will keep the other ingredients chilled longer.
- Toss in some crumbled up feta cheese for a tangy twist.
- Add some chili powder to the dressing for extra spiciness.
- Substitute the jalapeño peppers for bell peppers to take out the spicy kick.
- You can enjoy it right away but I think it tastes better chilled in the fridge for an hour or two.
Nutrition
Serving: 1 | Calories: 69kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 144mg | Fiber: 3g | Sugar: 2g