Print

Cowboy Caviar

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A colorful and zesty dish combining beans, veggies, and a tangy dressing, perfect as a dip or side.

Ingredients

Scale
  • ⅓ cup Olive oil (virgin)
  • ⅓ cup White or red wine vinegar
  • 1 teaspoon Garlic powder or 1 garlic clove minced
  • 1 teaspoon Chili powder
  • ½ Lime (juice of ½ a lime)
  • 1 teaspoon Granulated sugar
  • 1 teaspoon Salt
  • 5 Roma tomatoes, seeded and diced
  • 1 (15-ounce) can black-eyed peas, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (11-ounce) can corn, drained
  • 1 Red onion, diced
  • 1 Red pepper, diced
  • ½ Green pepper, diced
  • 1 cup Fresh cilantro, chopped
  • 1 bunch Green onions, sliced

Instructions

  1. Prepare the dressing: In a bowl, whisk together the olive oil, white or red wine vinegar, garlic, chili powder, lime juice, sugar, and salt until well combined. Set it aside.
  2. Chop the vegetables: Dice the Roma tomatoes, red onion, red pepper, and green pepper. Rinse the black-eyed peas and black beans under cold water. Drain the corn.
  3. Combine the veggies: In a large mixing bowl, add the diced tomatoes, peas, beans, corn, red onion, red and green peppers, cilantro, and green onions.
  4. Mix in the dressing: Pour the dressing over the vegetables and toss everything together gently until well coated.
  5. Chill before serving: Allow the Cowboy Caviar to sit in the refrigerator for at least 30 minutes to let the flavors meld.

Notes

Substitutions: Swap black-eyed peas for kidney beans if you prefer. Use fresh herbs for brighter flavors. Optional add-ins: Consider avocado or jalapeños for extra creaminess and heat.

Find it online: https://www.zaynkitchen.com/cowboy-caviar/