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Cowboy Caviar

🇺🇸 United States · Texas

Servings: 10 (½ cup each) Prep: 20 minutes Total: 20 minutes

Ingredients

  • 2 Tbsp olive oil
  • 2 Tbsp lime juice (about 1 lime)
  • ½ Tbsp balsamic vinegar
  • ½ tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp salt
  • ½ tsp granulated sugar
  • 15 oz can black beans, drained and rinsed
  • 15 oz can black-eyed peas, drained and rinsed
  • 1 bell pepper, small diced
  • 2 Roma tomatoes, small diced
  • 1 jalapeño, small diced
  • ¼ red onion, small diced
  • ¼ bunch fresh cilantro, chopped
  • corn kernels, fresh or frozen and thawed (optional)
  • avocado, diced (optional)

Steps

  1. Whisk together olive oil, lime juice, balsamic vinegar, chili powder, cumin, salt, and sugar in a small bowl. Set aside.
  2. Drain and rinse the black beans and black-eyed peas; transfer to a large bowl.
  3. Dice the bell pepper, tomatoes, jalapeño, and red onion into small, even pieces. Remove jalapeño seeds for a milder salad.
  4. Chop the cilantro.
  5. Add the diced vegetables and cilantro to the bowl with the beans. Add corn now if using.
  6. Pour the dressing over the salad and stir until well coated.
  7. Let the salad marinate in the fridge for 30 minutes to overnight for best flavor, or serve immediately.
  8. Add diced avocado just before serving, if using.

Notes

A Tex-Mex bean salad, also known as Texas Caviar, typically served as a dip with tortilla chips or as a side salad.

Source: www.budgetbytes.com