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cowboy caviar; corn, bean, and avocado salad text graphic

COWBOY CAVIAR

Corn, black beans, blackeye peas, onion, tomato, bell pepper, cilantro all in a sweet and savory dressing.
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Prep Time 20 minutes
Course: Appetizer, Salad
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 pound Roma tomatoes diced (about 4 tomatoes)
  • 1/2 red onion diced
  • 1 red bell pepper seeded and diced
  • 1/2 cup cilantro chopped
  • 1 can black beans drained and rinsed
  • 1 can whole kernel corn drained
  • 1 can black-eyed peas drained and rinsed
  • 1 avocado diced (add just before serving)
DRESSING:
  • 1 lime juiced
  • 1/3 cup olive oil
  • 1/3 cup red white vinegar
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1 Tbsp. granulated sugar

Method
 

  1. Add tomato, onion, bell pepper, cilantro, corn, black beans, and blackeye peas to a bowl and toss together.
  2. In a separate small bowl, add the oil, vinegar, seasonings, and lime juice and stir together. Pour the dressing over the salad.
  3. Cover and refrigerate until ready to serve.
  4. When ready to serve, add the diced avocado and toss together.
  5. Serve with tortilla chips, on its own, or try over grilled chicken.
  6. Best when eaten the same day, but can be refrigerated for up to 4 days.