Cowboy Caviar
Ingredients
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz black-eyed peas, drained and rinsed
- 1 1/2 cups corn kernels
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1 avocado diced
- 1/2 cup diced bell pepper
- 1/4 cup chopped cilantro
- 1/4 cup olive oil
- 3 tablespoons lime juice
- 2 tablespoons red wine vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- salt to taste
- scoop-style tortilla chips for serving
Instructions
- Combine the black beans, black-eyed peas, corn, tomatoes, onion, bell pepper and cilantro in a large bowl.
- Whisk together the olive oil, lime juice, red wine vinegar, cumin, chili powder and a generous pinch of salt in a small bowl until it no longer looks separated.
- Pour the dressing over the bean mixture and toss gently to coat everything evenly.
- Fold in the diced avocado last and gently, so it stays in clean chunks rather than mashing into the dressing.
- Chill for at least 20 minutes to let the flavors meld.
- Serve cold with scoop-style tortilla chips.
Good to Know
Hold the avocado back until right before serving, everything else keeps well dressed and chilled for up to two days.