Yield
12 servings
Time
30 minutes
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
1
In a small bowl, make the dressing by whisking together olive oil, lime juice, white wine vinegar, chili powder, salt, and pepper.
2
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.
3
Pour the dressing on top.
4
Use a spatula to gently toss all of the ingredients together until they’re coated in dressing.