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Cowboy Caviar

Print Recipe
Prep Time 20 minutes
Servings: 10 cups
Course: Main Course, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cup Black-eyed peas
  • 2 cup Black beans
  • 2 cup White beans
  • 1½ cup Diced roma tomatoes
  • 1 cup Whole kernel corn
  • ½ cup Green bell pepper, finely diced
  • ½ cup Red bell pepper, finely diced
  • ½ cup Yellow bell pepper, finely diced
  • ½ cup Shallots or red onion, finely diced
  • 1 Avocado
  • 1 Jalapeno pepper, seeded and finely chopped
  • ½ cup Cilantro, plus 2 tbsp for garnish
  • ½ cup Olive oil
  • ⅓ cup Lime juice
  • 2 tbsp Honey
  • 1 tbsp White wine vinegar
  • ½ tbsp Chili power
  • ½ tbsp Minced garlic
  • 1 ½ tsp Cumin
  • 1 tsp Cayenne pepper
  • 2 tbsp Lemon juice for avocado
  • Salt to taste

Method
 

  1. In a small bowl, chop avocado and toss with lemon juice to prevent oxidation. Set aside. In a large bowl, combine beans, tomatoes, corn, bell peppers, shallots or onions, avocado and jalapeno. Using a strainer, strain any liquid out of mix.  In a separate bowl, make the dressing. 
  2. Whisk together olive oil, lime juice, honey, vinegar, chili powder, garlic, cumin and cayenne pepper. Pour dressing over the mixture of beans and vegetables and fold the mixture ensuring beans and vegetables are covered with the dressing mixture. Refrigerate at least 4 hours before serving. Serve up in a pretty bowl with corn chips on the side for dipping (optional). Garnish with cilantro leaves.