Cowboy Caviar

2019-02-11
  • Yield : 8 to 10 servings
  • Cook Time : 15m
  • Ready In : 15m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Sgroppino

Ingredients

  • 3 tablespoons cider vinegar
  • 2 tablespoons finely chopped pickled jalapeno plus 1 tablespoon brine
  • 1 teaspoon honey
  • Kosher salt and freshly ground black pepper
  • 5 tablespoons extra-virgin olive oil
  • One 15-ounce can black-eyed peas, rinsed and drained
  • One 15-ounce can black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1/2 cup roughly chopped fresh cilantro
  • 4 scallions, chopped
  • 2 plum tomatoes, seeded and chopped
  • 1 red bell pepper, stemmed, seeded and chopped
  • Tortilla chips, for serving

Method

Step 1

Whisk together the vinegar, pickled jalapeno brine, honey, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Whisk in the oil to make a smooth dressing.

Step 2

Add the black-eyed peas, black beans, corn, cilantro, pickled jalapeno, scallions, tomatoes and bell pepper. Toss to coat in the dressing. Season to taste with additional salt and pepper. Cover and refrigerate at least 1 hour to blend the flavors before serving. Serve with tortilla chips for scooping. 

Leave a Reply

Your email address will not be published. Required fields are marked *