Cowboy Caviar

Cowboy Caviar

A crunchy, tangy bean and vegetable salad tossed in a zesty chili-lime dressing.

Total 1 hr 10 min Makes 10 servings Calories 185/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This colorful salad combines black-eyed peas, black beans, corn, and crisp vegetables in a tangy chili-lime vinaigrette. It travels well and tastes even better after a few hours in the fridge, making it a reliable choice for potlucks, cookouts, or as a dip with tortilla chips.

Ingredients

  • 1 can (15 oz) black-eyed peas, rinsed and drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels, fresh, frozen and thawed, or canned and drained
  • 1 cup red bell pepper, diced
  • 1 cup yellow bell pepper, diced
  • 1 cup red onion, finely diced
  • 1 cup grape tomatoes, quartered
  • 1 avocado, diced
  • 1 jalapeño, seeded and minced
  • 1/3 cup fresh cilantro, chopped
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. In a large bowl, combine the black-eyed peas, black beans, corn, red bell pepper, yellow bell pepper, red onion, grape tomatoes, and jalapeño.

  2. In a small bowl or jar, whisk together the olive oil, red wine vinegar, lime juice, honey, chili powder, cumin, salt, and black pepper until well combined.

  3. Pour the dressing over the vegetable and bean mixture and toss gently to coat evenly.

  4. Cover and refrigerate for at least 1 hour to let the flavors meld.

  5. Just before serving, fold in the diced avocado and chopped cilantro.

  6. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed, then serve with tortilla chips or as a side salad.

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    Cowboy Caviar

    This colorful salad combines black-eyed peas, black beans, corn, and crisp vegetables in a tangy chili-lime vinaigrette. It travels well and tastes even better after a few hours in the fridge, making it a reliable choice for potlucks, cookouts, or as a dip with tortilla chips.

    1 hr 10 min 10 servings 185 cal

    Ingredients

    • 1 can (15 oz) black-eyed peas, rinsed and drained
    • 1 can (15 oz) black beans, rinsed and drained
    • 1 cup corn kernels, fresh, frozen and thawed, or canned and drained
    • 1 cup red bell pepper, diced
    • 1 cup yellow bell pepper, diced
    • 1 cup red onion, finely diced
    • 1 cup grape tomatoes, quartered
    • 1 avocado, diced
    • 1 jalapeño, seeded and minced
    • 1/3 cup fresh cilantro, chopped
    • 1/3 cup olive oil
    • 1/4 cup red wine vinegar
    • 2 tablespoons fresh lime juice
    • 1 tablespoon honey
    • 1 teaspoon chili powder
    • 1/2 teaspoon ground cumin
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper

    Method

    1. 1

      In a large bowl, combine the black-eyed peas, black beans, corn, red bell pepper, yellow bell pepper, red onion, grape tomatoes, and jalapeño.

    2. 2

      In a small bowl or jar, whisk together the olive oil, red wine vinegar, lime juice, honey, chili powder, cumin, salt, and black pepper until well combined.

    3. 3

      Pour the dressing over the vegetable and bean mixture and toss gently to coat evenly.

    4. 4

      Cover and refrigerate for at least 1 hour to let the flavors meld.

    5. 5

      Just before serving, fold in the diced avocado and chopped cilantro.

    6. 6

      Taste and adjust seasoning with additional salt, pepper, or lime juice as needed, then serve with tortilla chips or as a side salad.