Cowboy Caviar

Cowboy caviar is a great summer dip that is perfect for BBQ and potluck. Served with tortilla chips this recipe is light and refreshing.

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Prep Time 30

Total Time 30

Course Appetizer

Cuisine American

Servings serving

Calories 209 kcal

Ingredients

1 15oz can of black beans, drained & rinsed
1 15oz can of black eyed peas, drained & rinsed
1/2 medium red onion, diced
1 cup corn (about 1 cob of corn)
1 roma tomato

Vinaigrette

1/2 cup olive oil
1/4 cup red wine vinegar
1 clove garlic
1/4 cup fresh cilantro, chopped

Instructions

To start, get your favorite olive oil. The higher quality olive oil the better. Blend the red wine vinegar, olive oil and garlic clove to make a quick vinaigrette.
Set to the side while you prep the ingredients.
Remove the kernels of corn from the cob. Above I suggested you roast the corn a little or even toss the cobs over a grill fire, now is the time to do that.
Then, drain and rinse the both beans. Chop the cilantro, red onion and tomato.
Now, inside a salad bowl or a large bowl add all the ingredients including the vinaigrette you made earlier. Give everything a good mix, then add salt and black pepper to taste.
Serve with tortilla chips as a dip.

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Nutrition

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Keyword cowboy caviar

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