Tasty Cowboy Caviar made with beans, black eyed peas, and fresh vegetables all in a spicy lime vinaigrette. Serve as a dip, or spoon over grilled fish, grilled chicken, omelettes, tacos, burritos and enchiladas.
- Author: Beth Pierce
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 10 servings
- Category: appetizer
- Method: bowl and spoon
- Cuisine: Southern
INGREDIENTS
LIME VINAIGRETTE
- ⅓ cup olive oil
- 2 tablespoons fresh lime juice (juice of 1 lime)
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon ground cayenne
- ¼ teaspoon red pepper flakes
COWBOY CAVIAR
- 1 (15 ounce) can black beans drained and rinsed
- 1 (15 ounce) can black eyed peas drained and rinsed
- 1 ½ cups fresh corn kernels
- ¼ cup red onion finely chopped
- 1 cup grape or cherry tomatoes quartered
- 1 jalapeno minced
- 1 bell pepper finely diced ( I used ½ red and ½ orange)
- ⅓ cup chopped fresh cilantro
- salt and pepper to taste
INSTRUCTIONS
- In a small bowl whisk together the olive oil, lime juice, chili powder, ground cumin, garlic powder, ground cayenne, and red pepper flakes.
- In a large bowl combine the black bean, black eyed peas, corn, red onion, tomatoes, jalapeno, bell pepper and cilantro.
- Drizzle the vinaigrette over the caviar and toss to coat. Season with salt and pepper to taste. Store covered in the fridge until 30 minutes prior to serving. Toss again right before serving.
NOTES
- Use any colored bell pepper or use a variety for color.
- Mix up to 1 day in advance but hold the chopped cilantro until about an hour before.
- In a hurry? Skip the dressing and add 1/2 cup zesty Italian dressing.
- Feel free to add finely diced avocado. However if you are preparing this in advance add the avocado right before serving.
- Store leftovers up to 4 days in an airtight container in the fridge.
