Cowboy Caviar

Name: Cowboy Caviar
Total time: 2 min
Ingredients: 1/3 cup olive oil; 1/4 cup red wine vinegar; 3 to 4 garlic cloves, minced; 1 teaspoon granulated sugar; Kosher salt and black pepper; 3 plum tomatoes, cored, seeded if desired, and diced; 1/2 red onion, finely diced (about 3/4 cup); 1 (15-ounce) can black beans, rinsed; 1 (15-ounce) can black-eyed peas, rinsed; 1 1/2 cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces); 1 red, green or yellow bell pepper, seeded and finely diced; 1 jalapeño, seeded and finely diced; 1/2 cup chopped cilantro leaves and tender stems, plus more for garnish, if desired; 1 scallion, white and green parts, chopped, for garnish (optional); Tortilla chips, for serving

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Total: 2 hours, 15 minutes

Servings: 8

Author : Margaux Laskey

bell pepper black beans black eyed peas

Step 1

Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper to combine.

Step 2

Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 2 hours before serving.

Step 3

To serve, toss well and season to taste. Sprinkle with scallions and serve with tortilla chips.

Cowboy Caviar

Total: 2 hours, 15 minutes

Servings: 8

Author : Margaux Laskey

Ingredients

Instructions

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