Yield: 8 servings
Cowboy Caviar
Best made in advance, Cowboy Caviar is the dip that empties first at every potluck! It's fresh, colorful, and full of black-eyed peas, sweet corn, and crunchy veggies in a tangy cumin and lime dressing. Scoop it with chips or spoon it beside your barbecue!
Ingredients
- 1 (15 oz) can black-eyed peas, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 15 oz fresh or frozen corn
- 4 roma tomatoes, diced
- 3 jalapeños, seeds removed and diced
- 1 bell pepper, any color, seeds removed and diced
- ½ cup diced red onion
- ¼ cup fresh cilantro, stems removed
Dressing:
- ⅓ cup olive oil
- ⅓ cup lime juice, fresh really is best
- 2 tablespoons red wine vinegar
- 1 teaspoon ground cumin
- 1 teaspoon minced garlic
- ½ teaspoon salt
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Instructions
- In a large bowl, add the black-eyed peas, black beans, corn, tomatoes, jalapeños, bell pepper, onion, and cilantro.
- In a small bowl or jar, add the olive oil, lime juice, vinegar, cumin, garlic, and salt. Whisk or shake until well blended.
- Pour the dressing over the “caviar” and toss to coat. Cover and store in the refrigerator for at least 30 minutes before serving. Top with fresh avocados on top right before serving. Serve with tortilla chips as a dip, stuffed inside a halved avocado, or as a side dish!
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Notes
Store: Keep it in an airtight container in the refrigerator up to 4 days. It has the best crisp texture in the first 2 days.
Make Ahead: Mix the whole bowl up to 24 hours ahead, or keep the vegetables and dressing separate overnight and toss 30 minutes before serving. Always add avocado only at the last minute.
Nutrition
Serving: 1 serving, Calories: 282kcal, Carbohydrates: 39g, Protein: 11g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Sodium: 153mg, Potassium: 607mg, Fiber: 10g, Sugar: 6g, Vitamin A: 974IU, Vitamin C: 37mg, Calcium: 41mg, Iron: 3mg