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Cowboy Caviar

Cowboy Caviar

🍽 Serves ⏲ Total Time
8 cups 15 minutes, plus 2 hours chilling

🧂 Ingredients

Dressing

  • 🫒 ¼ cup olive oil
  • 🍷 ¼ cup red wine vinegar
  • 🧄 3–4 garlic cloves, minced
  • :sugar: 1 tsp granulated sugar
  • 🧂 kosher salt and black pepper, to taste

Salad

  • 🍅 3 plum tomatoes, cored and diced
  • 🧅 ¼ cup red onion, finely diced
  • 🫘 1 (15-oz) can black beans, rinsed
  • 🫘 1 (15-oz) can black-eyed peas, rinsed
  • 🌽 1½ cups corn kernels (fresh from 2–4 cobs, or thawed frozen)
  • 🫑 1 bell pepper, seeded and finely diced (red, green, or yellow)
  • 🌶 1 jalapeño, seeded and finely diced
  • 🌿 ⅓ cup cilantro leaves and tender stems, chopped
  • 🧅 1 scallion, chopped (optional, for garnish)
  • :chip: tortilla chips, for serving

🍳 Cookware

  • 1 medium bowl
  • 1 whisk

📝 Instructions

Step 1

Make the dressing: In a medium bowl, whisk together olive oil, red wine vinegar, garlic, sugar, ½ tsp salt, and ½ tsp pepper.

Step 2

Add 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 and refrigerate for at least 2 hours before serving.

Step 3

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

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