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Cowboy Caviar

This is all stuff I typically have on hand except for the shoepeg corn. It’s wicked cheap to make and gets better after sitting in the fridge for a few hours.
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Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes

Ingredients

Salad Base

  • 1 can black eyed peas 15 oz, drained and rinsed
  • 1 can black beans 15 oz, drained and rinsed
  • 1 can white shoepeg corn 11 oz, drained and rinsed
  • ~8 oz grape tomatoes finely chopped
  • 1 medium red onion ~1 cup, finely chopped
  • 1/2 red bell pepper chopped
  • 1/2 yellow bell pepper chopped
  • 1 jalapeño seeded and finely chopped
  • 1/2 cup cilantro chopped

Vinaigrette

  • 1/2 cup olive oil
  • 1/4 cup fresh lime juice ~3 limes
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp pickled jalapeño brine
  • 2 tsp granulated sugar
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp garlic minced

Instructions

  • Combine black eyed peas, black beans, corn, tomatoes, red onion, red bell pepper, yellow bell pepper, and jalapeño in a large bowl and stir.
  • Whisk together olive oil, lime juice, apple cider vinegar, pickled jalapeño brine, sugar, garlic, cumin, salt, and black pepper in a medium bowl until combined.
  • Pour vinaigrette over salad and stir well.
  • Taste and adjust seasonings as needed.
  • Cover and refrigerate for 1-4 hours.
  • Add cilantro and squeeze fresh lime juice before serving.
  • Taste and adjust seasonings one final time.
  • Serve cold with tortilla chips.

Notes

Use sturdy scoop-style tortilla chips for dipping as this salad has significant liquid.
Tried this recipe?Leave a comment below & let me know!