Cowboy Caviar

Cowboy Caviar, healthy, tasty, really easy to make. 100% ageless-approved recipe. Full of good-for-your gut legumes, fresh vegetables, with a tangy dressing.

If you’ve never had cowboy caviar, you are in for a treat.  Dip, salsa, bean salad,  hearty side dish. I made it for a big party, and saved some for leftovers, which I had with eggs and grits. Bottom line: delicious cowboy caviar goes with nearly everything.

Cowboy Caviar
Yields 8
This recipe is different than your usual cowboy or Texas caviar in that it's made with fresh vegetables and a homemade dressing. It's still super easy to make. Recipe yields a lot of “caviar,” about 8 cups.
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Cowboy Caviar
  1. 2 (14-ounce) cans black-eyed peas, rinsed and drained
  2. 1 (14-ounce) can black beans, rinsed and drained
  3. 1 ½ cups fresh corn kernels (2 ears of corn, blanched or grilled, kernels shaved off the cob)
  4. 4 medium tomatoes, (about ¾ pound), chopped
  5. 2 medium red, orange or yellow bell pepper, diced
  6. ¾ cup red onion (about ½ medium red onion), diced
  7. 1 cup cilantro, leaves and stems, chopped
  8. 1 to 2 jalapeños, ribs removed, seeded and finely diced
Dressing
  1. ⅓ cup olive oil
  2. 3 tablespoons red wine vinegar
  3. 2 tablespoons fresh lime juice
  4. 2 medium cloves garlic, minced
  5. 2 teaspoons sea salt, or to taste
  6. 1 teaspoon tamari or soy sauce
  7. 1 tablespoon dried oregano
  8. ½ teaspoon dried thyme
  9. ½ teaspoon maple syrup or honey
  10. 1 teaspoon red pepper flakes
  11. Freshly ground black pepper, to taste
Instructions
  1. In a large serving bowl, combine the drained black-eyed peas, black beans, corn, chopped tomatoes, bell pepper, onion, cilantro and jalapeño.
  2. In a medium sized bowl, whisk together the dressing ingredients until emulsified. Drizzle the dressing over the serving bowl and toss until well mixed. Season to taste with additional salt and pepper. For best flavor, let the mixture marinate for at least 45 minutes before serving. It's best if prepared the day before and allowed to marinate overnight.
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