Description
A colorful mixture of black beans, black-eyed peas, crisp orange and green peppers, juicy Roma tomatoes, and a hint of diced jalapeño is all tossed in a simple, zesty vinaigrette.
Ingredients
Units
Scale
- 1 can of black beans
- 1 can of black-eyed peas
- 2 cobs of corn
- 1/2 purple onion
- 1/2 orange bell pepper
- 1/2 green bell pepper
- 3 Roma tomatoes
- 1 jalapeño, seeds removed
- 1/2 cup fresh cilantro
Cowboy Caviar Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tbsp white wine vinegar
- juice of 1 lime
- 1 tsp honey
- 1 tsp cumin
- 3 cloves garlic (minced)
- sea salt and pepper (to season)
Instructions
- Preheat oven to 425°F. Once it has reached temperature, place your corn cob straight on the oven rack and roast for 20-25 minutes.
- While corn is cooking, start prepping salad. In a small bowl, make the vinaigrette. Add all your vinaigrette ingredients to the bowl and whisk together. Set to the side.
- Next, drain and rinse your cans of beans. Dice onions, bell peppers, tomatoes, jalapeños, and cilantro. When the corn is cooked, cut straight off the cob.
- Add beans, chopped veggies, and herbs to a large bowl. Pour the vinaigrette over the salad and mix together to coat. Serve with chips or eat as a salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes