Cowboy Caviar
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
INGREDIENTS: | |
3 | Roma tomatoes, seeds removed, diced |
2 | ripe avocados diced |
1 15 oz can | black beans, rinsed and drained |
1 15 oz can | black eyed peas, rinsed and drained |
1 ½ cups | frozen sweet corn , thawed, (I just usually toss it in the salad frozen unless I plan on eating it immediately, it thaws quite quickly). |
1 | bell pepper , diced, (I used half a green and half a red, but color doesn’t matter) |
⅓ cup | red onion, diced |
1 | jalapeno pepper, seeds removed, diced into very small pieces |
⅓ cup | Cilantro, finely chopped |
DRESSING | |
⅓ cup | olive oil |
2 Tablespoons | red wine vinegar |
2 Tablespoons | lime juice, (fresh preferred) |
1 teaspoon | sugar |
½ teaspoon | salt |
½ teaspoon | pepper |
1/4 tsp | garlic powder |
Tortilla chips, for serving |
DIRECTIONS:
Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.
In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
Pour dressing over other ingredients and stir/toss very well.
Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.
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