Ingredients
- 15 ounces canned black beans rinsed and drained
- 15 ounces canned black-eyed peas rinsed and drained
- 15 ounces canned corn drained
- 1 large bell pepper any color, diced – I used orange bell pepper
- 1 medium red onion diced
- 2-3 Roma tomatoes diced
- 1 jalapeno pepper seeded and finely chopped (optional, adjust to taste)
- 3 tablespoons olive oil
- 2 limes juice of
- 2 tablespoons red wine vinegar
- 1/2 cup fresh chopped cilantro
- Salt & pepper to taste
Instructions
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In a large bowl, combine black beans, black eyed peas, corn, bell pepper, red onions, chopped tomatoes, and jalapeno pepper (if using).
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In a small bowl, whisk together the olive oil, lime juice, vinegar, cilantro, and salt and pepper.
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Pour the dressing over the bean and veggies mixture. Toss gently to combine.
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Taste the salad and adjust lime juice, salt, and pepper according to preference.
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Cover the bowl and refrigerate the cowboy caviar for at least 1 hour before serving. This allows the flavors to meld together.
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You can serve it chilled or at room temperature. Enjoy the cowboy caviar as a dip, side dish, or even as a filling for tacos or burritos.
Tips & Notes:
If you prefer a milder flavor, you can reduce or omit the jalapeno pepper.
For a fresher taste, you can use fresh corn kernels instead of canned corn. Simply boil or grill fresh corn on the cob and then cut off the kernels into the salad.
Adjust the amount of lime juice and vinegar to your taste. If you like it tangier, add more. If you prefer a milder flavor, use less.
To store: store the leftover salad in an airtight container for up to 3-4 days. However, it’s best to consume it within the first 2-3 days for the best taste and texture.