Cowboy Caviar

By gpawilson

A fresh, simple dip that can be thrown together in under 15 minutes!  This Cowboy Caviar makes a great side dish for any picnic, potluck, or party, and is a great way to use up your summer produce!

Ingredients

• Salad:
• 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 1/2 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)
• 1/3 cup red onion , diced
• 1 jalapeno pepper , seeds removed, diced into very small pieces
• 1/3 cup Cilantro , finely chopped
• Dressing:
• 1/3 cup olive oil
• 2 Tablespoons red wine vinegar
• 2 Tablespoons lime juice (fresh preferred)
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 tsp garlic powder
• Tortilla chips , for serving

Preparation

Step 1

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.