Description
A fresh and colorful cowboy caviar packed with beans, corn, and crisp vegetables tossed in a tangy homemade dressing—perfect as a dip or side dish.
Ingredients
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) black-eyed peas, rinsed and drained
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1 small red onion, finely chopped
- 2 medium tomatoes, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: diced jalapeño for heat
Instructions
1. Wash and chop all vegetables, including tomatoes, bell peppers, onion, and cilantro. Place in a large mixing bowl.
2. Rinse and drain the black beans and black-eyed peas thoroughly, then add them to the bowl.
3. Add the corn kernels and gently mix all ingredients together.
4. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, sugar, salt, and black pepper until smooth.
5. Pour the dressing over the mixture and stir gently to coat evenly.
6. Add chopped cilantro and optional jalapeño, stirring lightly to combine.
7. Cover and refrigerate for at least 30 minutes to allow flavors to develop.
8. Serve chilled or at room temperature, garnished with extra cilantro if desired.
Notes
Use fresh vegetables for the best flavor and texture.
Rinse canned beans well to reduce sodium and improve taste.
Adjust lime juice or vinegar to suit your preferred level of tanginess.
Add jalapeño or extra spices for more heat.
Serve with tortilla chips or as a side dish for grilled meats.