Cowboy Caviar
Yields: 12 servings
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!
Ingredients
- 1 cup sweet corn, fresh, thawed, or rinsed and drained
- 1 cup chopped Roma tomatoes
- 1 cup fresh chopped cilantro
- 1 medium avocado, chopped
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 1 jalapeno, seeded and chopped
- tortilla chips, for dipping
Instructions
- In a small mixing bowl, whisk together olive oil, lime juice, white wine vinegar, honey, chili powder, and salt and pepper to taste until dressing is a smoky red color. Set dressing aside.
- In a large bowl (I used a 13 quart mixing bowl), 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 prepared dressing in the bowl, then use a spatula to gently mix ingredients and coat with dressing.
- Serve cowboy caviar immediately with tortilla chips for dipping.