A replication of the highest order was necessary, and since that first fateful bite last year, I have perfected my own recipe for cowboy caviar and I am so excited to share it with you today.
INGREDIENTS:
3 Roma tomatoes , seeds removed, diced
2 ripe avocados diced
1 15 oz can black beans , rinsed and drained
1 15 oz can black eyed peas , rinsed and drained
1 ½ cups frozen sweet corn , thawed (I just usually toss it in the salad frozen unless I plan on eating it immediately, it thaws quite quickly).
1 bell pepper , diced (I used half a green and half a red, but color doesn’t matter)
⅓ cup red onion , diced
1 jalapeno pepper , seeds removed, diced into very small pieces
⅓ cup Cilantro , finely chopped
DRESSING
⅓ cup olive oil
2 Tablespoons red wine vinegar
2 Tablespoons lime juice (fresh preferred)
1 teaspoon sugar
½ teaspoon salt
½ teaspoon pepper
1/4 tsp garlic powder
Tortilla chips , for serving
DIRECTIONS:
Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.
In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
Pour dressing over other ingredients and stir/toss very well.
Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.
