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Cowboy Caviar Recipe

An appetizing, extreme close-up of a silver spoon lifting a generous, loaded scoop of the best Cowboy Caviar ever right out of the bowl, featuring glistening black beans, yellow corn, a sliced jalapeño ring, and chunks of creamy avocado.
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Ingredients

    • 1 (15 oz) can black beans, rinsed and drained

    • 1 (15 oz) can black-eyed peas, rinsed and drained

    • 1 ½ cups sweet corn (canned, fresh, or thawed frozen)

    • 1 ½ cups cherry tomatoes, diced

    • 1 red bell pepper, finely diced

    • 1 green bell pepper, finely diced

    • ½ medium red onion, finely diced

    • 1 jalapeño, seeded and finely diced

    • ⅓ cup fresh cilantro, chopped

    • 1 large avocado, diced

    Dressing Ingredients:

    • ⅓ cup olive oil

    • ¼ cup fresh lime juice

    • 2 tablespoons red wine vinegar

    • 1 teaspoon honey (or maple syrup)

    • 1 teaspoon chili powder

    • ½ teaspoon ground cumin

    • ½ teaspoon garlic powder

    • ½ teaspoon salt

    • ¼ teaspoon black pepper

Instructions

  • Prep Beans & Corn: Rinse the black beans and black-eyed peas thoroughly. Add them to a large mixing bowl with the sweet corn.

  • Add Veggies: Dice the tomatoes, bell peppers, red onion, and jalapeño into small, uniform pieces. Add them to the bowl.

  • Make Dressing: In a small bowl or jar, whisk together the olive oil, lime juice, red wine vinegar, honey, chili powder, cumin, garlic powder, salt, and pepper.

  • Toss: Pour the dressing over the bean and veggie mixture. Add the fresh cilantro. Toss gently until everything is evenly coated.

  • Marinate: Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.

  • Add Avocado: Right before serving, gently fold in the diced avocado. Serve immediately with tortilla chips!

Find it online: https://www.endrecipes.com/cowboy-caviar-recipe/