Ingredients
Scale
- 1 can of black beans, drained and rinsed
- 1 can of black-eyed peas, drained and rinsed
- 1 cup of corn kernels (fresh, frozen, or canned)
- 1 bell pepper, diced (any color)
- 1 jalapeño, seeded and finely chopped
- 1/2 red onion, finely chopped
- 1 cup of cherry tomatoes, quartered
- 1 avocado, diced
- 1/4 cup of cilantro, chopped
- Juice of 2 limes
- 2 tablespoons of olive oil
- 1 tablespoon of red wine vinegar
- 1 teaspoon of cumin
- Salt and pepper to taste
Instructions
- Prep the Veggies: Start by chopping all your veggies—bell pepper, jalapeño, onion, tomatoes, and avocado. Get everything nice and bite-sized.
- Mix It Up: In a large bowl, combine the black beans, black-eyed peas, corn, bell pepper, jalapeño, red onion, cherry tomatoes, avocado, and cilantro. Give it all a gentle toss to mix.
- Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, red wine vinegar, cumin, salt, and pepper.
- Combine: Pour the dressing over the veggie mixture and toss until everything is well coated.
- Chill: Let the Cowboy Caviar sit in the fridge for at least 30 minutes before serving. This gives the flavors time to meld together.
- Serve: Grab some tortilla chips, and get ready to dive in!