Description
This cowboy caviar recipe is simple, delicious, and nutritious! It’s easy (prep in just 15 minutes!), and can be eaten as a dip or salad.
Ingredients
- 1/4 cup olive oil
- 2 Tbsp. lime juice (about 1 lime)
- 2 Tbsp. red wine vinegar
- 1 Tbsp. honey
- 1/2 tsp. garlic powder
- 1/2 tsp. sea salt
- 15 oz. can black-eyed peas, drained and rinsed
- 15 oz. can black beans, drained and rinsed
- 2 cups corn (canned, 12 oz. bag frozen - thaw if using frozen)
- 1 cup diced bell pepper (about 1 medium bell pepper)
- 1 cup diced tomato (~2 Roma tomatoes)
- 1/2 cup minced red onion
- 1 cup chopped cilantro
Instructions
- In a medium bowl, whisk together lime juice, red wine vinegar, olive oil, honey, garlic powder, and sea salt until emulsified.
- Add black-eyed peas, black beans, corn, bell pepper, diced tomato, red onion, and cilantro to the dressing. Stir until everything is coated with dressing.
Notes
Storage: Store cowboy caviar in an airtight container in the refrigerator for up to 3 days. It keeps a bit longer than that, but the texture is best within the first three days.
Ingredients: Black beans aren’t traditional in cowboy caviar, but we love them and think they make it even heartier. If you’d rather keep it classic, just use all black-eyed peas – or swap in pinto beans for a slightly different flavor. For corn, canned, frozen (thawed), or fresh all work great.
Prep ahead: This is one of the best make-ahead dishes out there. Mix the whole thing a day in advance and refrigerate – the flavors only get better. Or prep the dressing and chop the veggies separately and combine the day of.
Tools: A veggie chopper makes dicing everything uniform and fast – worth it for any recipe with a lot of chopping.