Cowboy Caviar
Published: June 8, 2021 | Total Time: 15 min
* recipe image may have been created by generative AI
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Ingredients
| 0.33 cups Extra Virgin Olive Oil |
| 0.25 cups Red Wine Vinegar |
| 3 medium Garlic Cloves |
| 1 tsp Granulated Sugar |
| 0.5 tsp Black Pepper |
| 3 count Plum Tomatoes |
| 0.5 count Red Onion, finely diced |
| 15 oz Canned Black Beans, rinsed |
| 15 oz Canned Black-eyed Peas, rinsed |
| 1.5 cups Corn Kernels |
| 1 count Red, green, or yellow bell pepper, finely diced and seeded |
| 1 count Jalapeno, seeded and diced |
| 0.5 cups Cilantro, Fresh Chopped Leaves and stems |
| 1 count Scallion, white and green spots for garnish |
Directions
- First make the dressing by mixing together the olive oil, vinegar, garlic, sugar, and pepper.
- Then, make the salad by mixing together the other ingredients
- Mix together and cover in fridge for 2 hours before serving. Or don't wait if you are really hungry
- Serve with tortilla chips and sprinkle with scallions