Black-Eyed Pea Cowboy Caviar with Beans and Corn (Print-Friendly Version)

Cowboy caviar is a chopped bean-and-corn salad that also works as a dip. Drain the beans, cool cooked corn, chop the vegetables small, and toss with an oil-and-lime or vinegar dressing. Chill briefly and fold in optional avocado just before serving.

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# Ingredients You’ll Need:

→ Legumes

01 - 2 cans (14 oz each) black-eyed peas, rinsed and drained or 3 cups cooked black-eyed peas

02 - 1 can (14 oz) black beans, rinsed and drained or 1 1/2 cups cooked black beans

→ Vegetables

03 - 1 1/2 cups corn kernels, cooked and cooled if fresh or frozen; or 1 can (14 oz) corn, drained

04 - 1 1/2 cups chopped ripe tomatoes (about 3/4 pound)

05 - 1 medium red, orange, or yellow bell pepper, chopped

06 - 1 to 2 jalapeños, ribs removed, seeded, finely chopped

07 - 3/4 cup chopped red onion (about 1/2 small red onion)

08 - 1/2 cup chopped fresh cilantro, leaves and stems

→ Dressing

09 - 1/3 cup olive oil

10 - 3 tablespoons red wine vinegar or lime juice

11 - 2 medium cloves garlic, pressed or minced

12 - 1 to 1 1/2 teaspoons fine sea salt, to taste

13 - 1 teaspoon dried oregano

14 - 1 teaspoon maple syrup or honey

15 - 1/2 teaspoon dried basil

16 - 1/8 teaspoon red pepper flakes, optional

17 - Freshly ground black pepper, to taste

→ Optional Garnish

18 - 1 avocado, diced, optional

# How to Make It:

01 - Wash and chop vegetables and cilantro. Rinse and drain beans. Use drained canned corn, cook frozen corn according to its package directions, or cook fresh corn until tender. Cool and drain cooked corn, then combine these cool ingredients in a large bowl.

02 - Whisk oil, the 3 tablespoons vinegar or lime juice, garlic, 1 teaspoon salt, oregano, maple syrup or honey, basil, optional flakes, and black pepper. Re-whisk if the dressing separates before use.

03 - Pour dressing over the bean mixture. Fold gently from the bottom until evenly coated without mashing beans. Taste a mixed spoonful before using the remaining optional salt.

04 - Cover and refrigerate for at least 20 minutes. Keep the refrigerator at 40°F or colder. This is chilling time, not cooking time.

05 - Fold in optional diced avocado just before serving. Keep reserves chilled and serve small portions. Limit room-temperature holding to 2 hours, or 1 hour above 90°F; discard portions left out beyond those limits.

# Extra Suggestions:

01 - Add avocado only to the portion being served when saving leftovers. This research-based formula has not been kitchen-tested; drained volume, dressing balance, and portion count are estimates.

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