Cowboy Caviar Recipe
This Cowboy Caviar Recipe originated in Texas, made with black eyed peas, black beans, corn, red and green peppers, onion and a zesty lime dressing. Spice it up with some jalapeño and add some avocado for extra flavor! This makes the perfect summer salad, side dish or appetizer or addition to game day.
Servings: 6
Ingredients
- 1 - 15.5 ounce can black eyed peas drained, rinsed and dried
- 1 - 5.5 ounce can black beans drained, rinsed and dried
- 1 - 15 ounce can sweet corn drained and dried {2 ears of corn}
- 1/2 cup red bell pepper diced small
- 1/2 cup green bell pepper diced small
- 1/2 cup red onion diced
- 1/2 cup cilantro leaves chopped lightly
- 1-2 jalapeños seeded and diced {optional}
- 1/2 cup olive oil
- 1/4 cup lime juice fresh squeezed
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- 1 Tablespoon sugar
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 avocado diced, optional
Instructions
- In a large bowl, combine the black eyed peas, beans, corn, red and green peppers, onion, jalapeno, and cilantro. Toss to combine.
- In a bowl mix the olive oil, vinegar, sugar and spices.
- Pour over the black eyed pea mixture.
- Cover and place in the refrigerator for 30 minutes to 1 hour. Serve with crackers or chips.
Notes
- Drain the black eyed peas, beans, and corn then rinse and pat dry with a paper towel. This helps prevent too much excess water.