Cowboy Caviar
A cheap, no-cook bean and vegetable salad dressed in a tangyhomemade vinaigrette, perfect for potlucks, parties, and easy weeknightsides.
Ingredients
- 2 cans (15 oz) black-eyed peas, rinsed and drained
- 1 can (15 oz) black beans, rinsed anddrained
- 1 can (15 oz) corn, drained, or 2 cups thawed frozen corn
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 small red onion, diced
- 1 jalapeño, seeded and minced(optional)
- ½ cup chopped fresh cilantro
- 1 avocado, diced (added just before serving)
- ⅓ cup olive oil
- 3 tbsp red wine vinegar
- 2 tbsp lime juice
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1 tsp honey
- Salt and pepper, to taste
Instructions
- Drain and rinse the black-eyed peas, black beans, and corn well, blotting dry with a paper towel if needed.
- In a large bowl, combine the beans, corn, tomatoes, bell pepper, onion, jalapeño, and cilantro.
- In a small bowl, whisk together the olive oil, vinegar, lime juice, garlic, cumin, honey, salt, and pepper.
- Pour the dressing over the bean mixture and stir gently to combine.
- Cover and chill for at least 30 minutes, or up to 24 hours, to let the flavors develop.
- Right before serving, fold in the diced avocado and serve with tortilla chips.
Notes
Hold the avocado back until serving time to keep it from browning or turning mushy in the dressing. The base keeps well in the fridge for 3 to 4 days without the avocado added.