Ingredients
Vegetables and Beans
- 2 (14 oz) cans black-eyed peas, rinsed and drained
- 1 (14 oz) can black beans, rinsed and drained
- 1 ½ cups fresh or defrosted frozen corn kernels
- 1 ½ cups diced ripe tomatoes
- 1 medium green bell pepper, diced
- 1 small red onion, diced
- ½ cup chopped cilantro
- 1 to 2 jalapeños, seeded and diced
Dressing
- ⅓ cup olive oil
- 3 tablespoons lime juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- 1 teaspoon maple syrup
- ⅛ teaspoon red pepper flakes
- Salt, to taste
Instructions
- Combine Ingredients: In a large bowl, mix together the black-eyed peas, black beans, corn, diced tomatoes, green bell pepper, red onion, chopped cilantro, and diced jalapeños until evenly distributed.
- Prepare Dressing: In a small bowl or jar, whisk together the olive oil, lime juice, minced garlic, dried oregano, dried basil, maple syrup, red pepper flakes, and salt until well blended.
- Dress the Salad: Pour the prepared dressing over the mixed vegetables and beans. Toss the mixture gently to ensure all ingredients are evenly coated with the dressing.
- Chill: Cover the bowl and refrigerate the cowboy caviar for at least 1 hour before serving. This resting time allows the flavors to meld beautifully.
Notes
- For a spicier version, keep the jalapeño seeds or add more jalapeños.
- This dish can be served as a dip with tortilla chips or as a topping for grilled meats and salads.
- Make ahead and store in the refrigerator for up to 3 days.
- Using fresh lime juice instead of bottled enhances the flavor.
- If canned ingredients are not preferred, cooked dried beans can be substituted.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: No-Cook
- Cuisine: American Southwestern
- Diet: Vegetarian
