Cowboy Caviar
6 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- โ cup olive oil
- 2 tablespoons vinegar (white or apple cider)
- 2 tablespoons sugar
- Salt and black pepper (to taste)
- Juice of 1 lime
- 1 15- ounce can black beans (drained and rinsed)
- 1 15- ounce can black-eyed peas (drained and rinsed)
- 1 15- ounce can corn kernels (drained and rinsed)
- 1 green bell pepper (diced)
- 1 ripe avocado (diced)
- 2 medium tomatoes (diced)
- 1 jalapeno (seeds removed, finely diced, optional)
- ยฝ bunch cilantro (chopped)
- ยฝ red onion (diced)
Method
- In a large salad bowl, whisk together the olive oil, vinegar, lime juice, sugar, salt, and black pepper until the sugar is dissolved and the dressing is well combined.
- To the same bowl, add the black beans, black-eyed peas, corn kernels, green bell pepper, avocado, tomatoes, jalapeno, cilantro, and red onion.
- Toss everything together until well coated with the dressing.
- Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to blend together. Toss again before serving with tortilla chips.