Name: Cowboy Caviar
Prep time: 25 min
Total time: 25 min
Yield: 8
Cuisine: American
Ingredients: 1½ cups cooked black beans (drained and rinsed); 1½ cups cooked black-eyed peas (drained and rinsed); 1½ cups fresh or thawed frozen corn kernels; 2 Roma tomatoes (diced (about 1 heaping cup)); 1 red bell pepper (stemmed, seeded, and diced); ½ cup diced red onion; 1 jalapeño pepper (finely chopped); ½ cup chopped fresh cilantro (reserve some for garnish); 2 large avocados (pitted and diced); Tortilla chips (for serving); ¼ cup extra-virgin olive oil; 2 tablespoons red wine vinegar; Juice of 1 lime (plus more wedges for serving); 1¼ teaspoons sea salt; 1 teaspoon sugar; 2 garlic cloves (grated); 1 teaspoon ground cumin; Freshly ground black pepper

Cowboy Caviar

This cowboy caviar recipe is a fresh, easy dip or side dish for potlucks and parties! Feel free to make it a day or two ahead—I like it best after the flavors have had a chance to develop in the fridge.

25 min total 25 min prep 8 258 cal

Instructions

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1 In a large bowl, stir together the black beans, black-eyed peas, corn, tomatoes, bell pepper, onion, jalapeño, and most of the cilantro.
2 Make the dressing: In a medium bowl, whisk together the olive oil, vinegar, lime juice, salt, sugar, garlic, cumin, and several grinds of pepper. Pour the dressing over the bean mixture and stir to combine.
3 Chill in the refrigerator for at least 1 hour to allow the flavors to develop. Just before serving, fold in the avocado and season to taste. I like to add a few more squeezes of lime at this point. Garnish with the reserved cilantro and serve with tortilla chips.