Cowboy Caviar
A vibrant blend of beans, vegetables, and herbs with a zesty dressing, perfect as a dip or salad.
Ingredients
Dressing Ingredients
- ⅓ cup Olive oil (virgin)
- ⅓ cup vinegar
- 1 teaspoon Garlic powder or one garlic clove minced
- 1 teaspoon Chili powder
- ½ unit Lime (Juice of ½ of a lime)
- 1 teaspoon Granulated sugar
- 1 teaspoon Salt
Main Ingredients
- 5 each Roma tomatoes, seeded and diced
- 15 ounce can black-eyed peas, drained and rinsed
- 15 ounce can of black beans, drained and rinsed
- 11 ounce can of corn, drained
- 1 unit red onion, diced
- 1 unit red pepper, diced
- ½ unit green pepper, diced
- 1 cup fresh cilantro, chopped
- 1 bunch green onions, chopped
Instructions
Preparation
- Start by dicing the tomatoes, onions, and peppers. Make sure all veggies are cut into similar sizes for consistency.
- In a large mixing bowl, combine the black beans, black-eyed peas, and corn. These legumes form the hearty backbone of your Caviar.
- Stir in the diced tomatoes, red onion, and various peppers.
- In a separate bowl, whisk together olive oil, vinegar, garlic (powder or minced), chili powder, lime juice, sugar, and salt until well combined.
- Pour the dressing over the bean and vegetable mixture. Toss everything well to ensure an even coating.
- Add the chopped cilantro and green onions. Give it another gentle toss.
- Let your Cowboy Caviar chill in the refrigerator for at least 30 minutes to an hour.
- Serve with tortilla chips, crackers, or as a topping for grilled meats.
Notes
Customize your ingredients according to your preferences. Use fresh produce for the best flavor. Store in an airtight container in the refrigerator. Keeps for up to 3 days.