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Cowboy Caviar

This Cowboy Caviar recipe is made from scratch with all-natural ingredients! Serve it as a dip, salsa or salad—or even a main meal! 

Prep Time: 30 mins, Total Time: 30 minutes, Yield: 8 cups 

Ingredients: 

2 cans (14 ounces each) black-eyed peas, rinsed and drained
1 can (14 ounces) black beans, rinsed and drained
1 1/2 cups fresh or defrosted frozen corn kernels (about 2 ears of corn), or 1 can (14 ounces) corn, drained or grilled corn will work as well​! 
1 1/2 cups chopped ripe tomatoes (about 3/4 pound)
1 medium red, orange or yellow bell pepper, chopped or mix all 3
3/4 cup chopped red onion (about 1/2 small red onion)
1/2 cup chopped cilantro, leaves and stems
1 to 2 jalapeños, ribs removed, seeded and finely chopped
1 avocado (optional)
 
Italian dressing - Easy & Delicious *make in a mason jar​​
1/3 cup olive oil
3 tablespoons red wine vinegar or lime juice
2 medium cloves garlic, pressed or minced
1 to 1 1/2 teaspoons salt, to taste
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon maple syrup or honey
1/8 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. If you’ll be including avocado, wait to dice it until you’re ready to serve the dip, so it doesn’t turn brown in the meantime.

In a cup, whisk together the dressing ingredients until well blended. Drizzle the dressing over the serving bowl and toss until well mixed. Season to taste with additional salt and pepper. If you’d like the salad to have more of a pickled flavor, add another tablespoon of vinegar, or for more richness, add another tablespoon or two of olive oil.

For best flavor, let the mixture marinate for at least 20 minutes before serving. If you’re adding avocado, mix it in just before serving.
 

Serving suggestions:

Don’t forget the tortilla chips if you're having it as an app! You can also turn this dip into a green salad by serving it on lettuce with a squeeze of lime, some crumbled feta and a sprinkle of toasted pepitas (aka green pumpkin seeds).

Another suggestion might be using it as a potato topper for eggs or a sweet potato, red potato etc. or adding leftover cooked (plain) pasta for a "pasta salad". Make it a main meal and add your favorite protein: tempeh, grilled chicken, shrimp, tofu etc. 
 

Storage suggestions:

This dip keeps well in the refrigerator, covered, for up to 4 days.

Recipe adapted from Cookie and Kate: https://cookieandkate.com/cowboy-caviar-recipe/