Description
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.
Ingredients
Scale
Cowboy Caviar
- 2 (14-ounce) cans black-eyed peas, rinsed and drained
- 1 (14-ounce) can black beans, rinsed and drained
- 1 ½ cups fresh corn kernels (2 ears of corn, blanched or grilled, kernels shaved off the cob)
- 4 medium tomatoes ((about ¾ pound), chopped)
- 2 medium red (orange or yellow bell pepper, diced)
- ¾ cup red onion (about ½ medium red onion, diced)
- 1 cup cilantro (leaves and stems, chopped)
- 1 to 2 jalapeños (ribs removed, seeded and finely diced)
Dressing
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice
- 2 medium cloves garlic (minced)
- 2 teaspoons sea salt (or to taste)
- 1 teaspoon tamari or soy sauce
- 1 tablespoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon maple syrup or honey
- 1 teaspoon red pepper flakes
- Freshly ground black pepper (to taste)
Instructions
- In a large serving bowl, combine the drained black-eyed peas, black beans, corn, chopped tomatoes, bell pepper, onion, cilantro and jalapeño.
- 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.
- Prep Time: 10 minutes
- Cook Time: 5 minutes