Description
No, we are not talking about fish eggs! We are talking about the famous bean and veggie dip! This is the easiest cowboy caviar recipe perfect for rounding out any meal!
Ingredients
Units
Scale
- 1 can black beans (strained, rinsed)
- 1 can black eyed peas (strained, rinsed)
- 1 corn cob (fresh)
- 1/2 purple onion (chopped)
- 1/2 orange bell pepper (chopped)
- 1/2 green bell pepper (chopped)
- 3 roma tomatoes (pitted and chopped)
- 1 jalepeno (chopped, seeds removed)
- 1/2 cup fresh cilantro (chopped)
Cowboy Caviar Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 lime (juiced)
- 1 tsp honey
- 1 tsp cumin
- 3 cloves garlic (minced)
- sea salt and pepper (to season)
Instructions
- Preheat oven to 350°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 you vinaigrette. Add all your vinaigrette ingredients to the bowl and whisk together. Set to the side.
- Next, drain and rinse your cans of beans. Chop 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
- Category: Appetizer, Breakfast, Lunch
- Cuisine: American