Texas Caviar (Cowboy Caviar)
This Texas caviar (Cowboy caviar) will have everyone crowded around the bowl! It’s full of big, zesty flavor and perfect for parties and cookouts.
- Prep
- 15 min
- Total
- 15 min
- Yield
- 8
Ingredients 16
- 2 15-ounce cans black eyed peas (or 3 cups cooked )
- 15 -ounce can black beans (or 1 ½ cups cooked )
- 1 15-ounce can corn (or 1 ½ cups frozen and thawed)
- 1 red bell pepper
- 1 cup cherry tomatoes
- 3 green onions
- 1 medium jalapeno, seeded (optional)
- ½ cup chopped cilantro
- 2 teaspoons kosher salt
- 2 tablespoons lime juice
- 4 tablespoons apple cider vinegar
- 2 tablespoons sugar
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- 1 teaspoon oregano
- 4 tablespoons olive oil
Method 5
- 01
Drain and rinse the beans and corn.
- 02
Dice the bell pepper . Chop the cherry tomatoes. Thinly slice the green onions . Seed and dice the jalapeno pepper. Chop the cilantro .
- 03
Add all the vegetables and beans to a bowl. Mix with the kosher salt .
- 04
In a medium bowl, whisk together the vinegar, sugar, garlic powder, and cumin. Gradually whisk in the olive oil. Pour the dressing over the vegetables and mix to combine.
- 05
Eat immediately, or refrigerate until serving (it tastes even better after allowing to marinade 30 minutes or longer). Serve with chips for dipping. Stores refrigerated for up to 3 to 4 days.
Provenance
- recipe-clones/acouplecooks-data
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