Cowboy Caviar
Ingredients:
3 Roma tomatoes, seeds removed and diced
2 avocados, diced
⅓ cup red onion, diced
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) black-eyed peas, rinsed and drained
1½ cups frozen corn kernels, thawed
1 bell pepper, diced (any color)
1 jalapeño, seeds removed and finely diced
⅓ cup fresh cilantro, chopped
⅓ cup olive oil
2 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1 teaspoon granulated sugar
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon garlic powder
Tortilla chips, for serving (optional)
Instructions:
Dice the tomatoes, avocados, red onion, bell pepper, and jalapeño into small, bite-sized pieces. Add them to a large mixing bowl along with the black beans, black-eyed peas, corn, and cilantro.
In a separate small bowl, whisk together the olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder until well combined.
Pour the dressing over the mixture in the large bowl. Stir gently to coat everything evenly—try not to mash the avocado while mixing.
Cover and refrigerate for at least 30 minutes before serving to let the flavors come together.
Stir again before serving. Enjoy chilled with tortilla chips or as a topping for tacos, salads, or grain bowls.
Notes:
Add the avocado just before serving to prevent it from browning.
To mellow out raw onion, soak it in cold water for 10 minutes before adding.
Customize the heat by adjusting the amount of jalapeño or using a milder pepper.
This dish keeps well for up to 3 days in the fridge—great for meal prep or parties.