Name: The 15-Minute Cowboy Caviar I’d Take Over the Real Thing Any Day of the Week
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: American
Ingredients: 1/3 cup extra-virgin olive oil; 1 teaspoon finely grated lime zest; 5 tablespoons freshly squeezed lime juice; 1 finely chopped canned chipotle chile in adobo sauce, plus 1 tablespoon adobo sauce; 1 large clove garlic, grated; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 (15-ounce) can black beans, drained and rinsed; 1 (15-ounce) can black-eyed peas, drained and rinsed; 2 plum tomatoes, seeded and chopped; 2 jalapeño peppers, seeded and finely chopped, optional; 1 orange bell pepper, chopped (about 1 cup); 1 (10-ounce) package frozen fire-roasted corn (1 1/3 cups), thawed; 3/4 cup loosely packed chopped fresh cilantro; 1/2 cup finely chopped red onion; Tortilla chips, for serving

The 15-Minute Cowboy Caviar I’d Take Over the Real Thing Any Day of the Week

This cowboy caviar recipe combines beans, crisp veggies, and a smoky, spicy dressing for an easy make-ahead dip perfect for meal prep and parties.

15 min total 15 min prep 8 266 cal

Instructions

Tap a step to mark it done

1 In a large bowl, whisk together the oil, lime zest and juice, chipotle and adobo sauce, garlic, salt, and black pepper.
2 Stir in the black beans, black-eyed peas, tomatoes, jalapeños (if using), bell pepper, corn, cilantro, and red onion.
3 You can eat cowboy caviar right away, but it’s even better if it rests at least 30 minutes. Serve with tortilla chips. Refrigerate leftovers in an airtight container for up to 5 days. Love the recipe? Leave us stars and a comment below!