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