Loaded with fresh veggies and topped with a tasty vinaigrette, this colorful cowboy caviar (also called Texas caviar) is the summer salsa that packs some heat!
‣ 1/2 cup olive oil ‣ 2 tablespoon lime juice ‣ 2 tablespoon white wine vinegar ‣ 1 tablespoon honey ‣ 1 teaspoon chili powder ‣ 1 pinch salt, to taste ‣ 1 pinch black pepper, to taste ‣ 15 ounce black beans, rinsed and drained ‣ 15 ounce black eyed peas, rinsed and drained ‣ 1 cup sweet corn, fresh, thawed, or rinsed and drained ‣ 1 cup Roma tomatoes, seeded and chopped ‣ 1 cup fresh cilantro, chopped ‣ 1 medium avocado, chopped ‣ 1/2 cup green bell pepper, chopped ‣ 1/2 cup red bell pepper, chopped ‣ 1/2 cup red onion, chopped ‣ 1 jalapeno, seeded and chopped ‣ tortilla chips, for dipping
In a small bowl, make the dressing by whisking together olive oil, lime juice, white wine vinegar, chili powder, salt, and pepper.
In a very large bowl (I like using a 13 quart mixing bowl for this), add the black beans, black eyed peas, sweet corn, Roma tomatoes, cilantro, avocado, green bell pepper, red bell pepper, red onion, and jalapeno.
Pour the dressing on top.
Use a spatula to gently toss all of the ingredients together until they’re coated in dressing.