Cowboy Caviar Recipe
Cowboy Caviar is loaded with black beans, black-eyed peas, fresh vegetables, fire-roasted corn, and a simple homemade lime dressing. Serve it with tortilla chips, pile it onto tacos, or enjoy it as an easy side dish for cookouts and potlucks.
Servings: 10
Calories: 111kcal
Ingredients
Cowboy Caviar Dressing
- 1/3 cup Extra virgin olive oil
- 1 tbsp Red wine vinegar
- 3 tbsp Fresh lime juice
- 1 tsp Honey
- 1-2 cloves Garlic minced
- 1/2 tsp Kosher salt
- 1/2 tsp Ground black pepper
Cowboy Caviar
- 1 15 oz Can black-eyed peas drained and rinsed well
- 1 15 oz Black beans drained and rinsed well
- 2 cups Fire-roasted corn fresh, canned, or frozen (thawed and drained)
- 1 cup diced Grape tomatoes
- 1 cup diced Green bell pepper
- 1 cup diced Red bell pepper or yellow bell pepper
- 1 large Jalapeno pepper seeded and diced
- 1/2 cup diced Red onion
- 3/4 cup chopped Cilantro more or less to taste
Instructions
- In a small bowl or measuring cup, whisk together the olive oil, lime juice, red wine vinegar, honey, garlic, kosher salt, and black pepper until well combined. Set aside for the flavors to meld.1/3 cup Extra virgin olive oil, 1 tbsp Red wine vinegar, 3 tbsp Fresh lime juice, 1 tsp Honey, 1-2 cloves Garlic, 1/2 tsp Kosher salt, 1/2 tsp Ground black pepper
- Drain and rinse the black beans and black-eyed peas well. Dice the tomatoes, bell peppers, jalapeño, and red onion. Chop the cilantro.1 15 oz Can black-eyed peas, 1 15 oz Black beans, 2 cups Fire-roasted corn, 1 cup diced Grape tomatoes, 1 cup diced Green bell pepper, 1 cup diced Red bell pepper, 1 large Jalapeno pepper, 1/2 cup diced Red onion, 3/4 cup chopped Cilantro
- Add the prepared vegetables to a large bowl. Toss gently to mix. Pour the dressing over the top and gently toss again until everything is evenly coated. Season to taste with additional salt and pepper.
- Cover and refrigerate for at least 2 hours before serving. Giving it a little time allows the vegetables to soak up all of the fresh citrus flavor. Stir before serving.
Notes
- Dice the vegetables into similar-sized pieces so every scoop gets a little of everything.
- Fresh lime juice makes a noticeable difference over bottled.
- If you like more heat, leave some of the jalapeño seeds or add a second pepper.
- Stir again before serving since some of the dressing settles to the bottom.
Nutrition
Calories: 111kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 120mg | Potassium: 191mg | Fiber: 2g | Sugar: 4g | Vitamin A: 826IU | Vitamin C: 39mg | Calcium: 10mg | Iron: 0.4mg