Cowboy Caviar

This cowboy caviar recipe is adapted from The Well Plated Cookbook by Erin Clarke. Served with tortilla chips, it's a fantastic party appetizer, but it's also delicious as a salad. Toss it with greens, or enjoy it on its own.

Course Salad, Side Dish

Keyword Black Beans, Black Pepper, Black-Eyed Peas, Corn, Red Onion, Red Pepper, Salt

Cooking Method Refrigeration

Prep Time 20

Total Time 20

Servings

Calories 231kcal

Author LoveAndLemons

Equipment

Large Mixing Bowl
Small Mixing Bowl

Ingredients

Salad:

1½ cups Black Beans Cooked, rinsed, and drained
1½ cups Black-Eyed Peas Cooked, rinsed, and drained
2 cups Cherry Tomatoes Halved
1 cup Corn
1 Red Bell Pepper Stemmed, seeded, and diced
½ cup Red Onion Diced
1 Jalapeño Pepper Medium, finely chopped
1 Lime Juiced
2 Avocado Large, pitted, and diced
¼ cup Cilantro Chopped

Dressing:

2 Tablespoons Red Wine Vinegar
2 Tablespoons Olive Oil
1 teaspoon Cumin
½ teaspoon Cayenne Pepper
½ teaspoon Honey
1 clove Garlic Minced
1½ teaspoon Salt

Instructions

In a large bowl, stir together the black beans, black-eyed peas, tomatoes, corn, bell pepper, onion, jalapeño, and lime juice.
Make the dressing: In a small bowl, whisk together the the vinegar, oil, cumin, cayenne, honey, garlic, salt, and pepper. Pour the dressing over the bean mixture. Fold in the avocado and cilantro, and season to taste.
If time allows, refrigerate for 1 hour to allow the flavors to marry. Serve with tortilla chips.

Nutrition