Ingredients
Veggies and Beans
- 4 large Roma tomatoes, seeded and diced
- ½ red onion, diced
- 15 oz can black beans, rinsed and drained
- 15 oz can black eyed peas, rinsed and drained
- 10 oz package frozen corn kernels, thawed
- 1 green bell pepper, seeded and diced
- 1-2 jalapenos, seeded and diced
- 1 bunch cilantro, chopped
Dressing
- ⅓ cup olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon granulated sugar
- 1 lime, juiced
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional for more spice)
- Salt and pepper to taste
Instructions
- Make the dressing: In a small bowl, whisk together the olive oil, white wine vinegar, granulated sugar, lime juice, chili powder, garlic powder, cayenne pepper (if using), salt, and pepper until well combined. Taste and adjust seasoning as needed to balance the flavors.
- Combine the ingredients: In a large bowl, add the diced tomatoes, red onion, rinsed and drained black beans, black eyed peas, thawed corn kernels, diced green bell pepper, diced jalapenos, and chopped cilantro. Mix everything together gently.
- Add the dressing: Pour the prepared dressing over the bowl of mixed veggies and beans. Toss well until every ingredient is evenly coated with the dressing.
- Chill and serve: Cover the bowl and refrigerate the cowboy caviar for at least 30 minutes (or longer if desired) to allow the flavors to meld. Serve chilled with tortilla chips or use as a topping for tacos, bowls, or grilled meats.
Notes
- For milder flavor, reduce or omit the jalapenos and cayenne pepper.
- This dish can be made a day ahead and refrigerated to enhance the flavors.
- Use fresh corn instead of frozen for a sweeter taste during corn season.
- Can be served as a side dish, dip, or salad topping.
- Adjust sugar quantity based on preferred sweetness and acidity of lime.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
