Ingredients
Chili Lime Vinaigrette
- 2 cloves garlic (grated)
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 3/4 teaspoon chili powder
- 1/3 cup lime juice (freshly squeezed)
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
Cowboy Caviar
- 1¾ cup sweet corn (thawed if frozen)
- 15 ounces canned black beans (drained and rinsed)
- 15 ounces canned black eyed peas (or use pinto beans, drained and rinsed)
- 2 to 3 roma tomatoes (seeded and finely diced)
- 1 orange bell pepper (seeded and finely diced)
- 1 yellow bell pepper (seeded and finely diced)
- 2 jalapeños (remove seeds and ribs for less heat)
- 1 medium red onion (finely diced)
- 1/3 cup chopped cilantro
- 2 small avocados (diced)
Instructions
- Make the Chili Lime Vinaigrette: In a glass jar or bowl, combine the grated garlic, sugar, kosher salt, ground cumin, ground coriander, chili powder, freshly squeezed lime juice, olive oil, and balsamic vinegar. Secure the lid and shake vigorously or whisk thoroughly until well combined and emulsified.
- Char the Corn: Heat a dry skillet over medium heat. Add the sweet corn and cook undisturbed for 2 to 3 minutes until a good char forms on the bottom. Stir and spread the corn out again, cooking for an additional 2 to 3 minutes until charred in spots. Remove from heat and let cool completely.
- Assemble the Cowboy Caviar: In a large bowl, combine the black beans, black-eyed peas (or pinto beans), diced roma tomatoes, diced orange and yellow bell peppers, charred corn, diced jalapeños, finely diced red onion, and chopped cilantro.
- Toss with Vinaigrette: Pour the prepared chili lime vinaigrette over the bowl of ingredients and toss thoroughly to coat all components evenly with the dressing.
- Add Avocado and Final Mix: Gently fold in the diced avocados last to avoid mashing them, and combine them carefully into the salad.
- Season to Taste: Taste the Cowboy Caviar using the chips you plan to serve. Adjust seasoning by adding more kosher salt if desired before serving.
Notes
- For milder heat, remove seeds and ribs from the jalapeños before dicing.
- Charring the corn adds a smoky depth of flavor but can be skipped if desired.
- This recipe can be prepared a few hours ahead; however, add avocado just before serving to prevent browning.
- Serve with tortilla chips or as a topping for grilled meats or tacos.
- Leftovers keep well refrigerated for up to 2 days, though avocado may brown slightly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Vegetarian
