Cowboy Caviar
This is a traditional bean dip/salad that has been around for some time. There are many version on the internet you can find. This is our version that we have worked on to bring out the most flavor and fiber at the same time. It is a very flexible recipe so you can add anything you have on hand in the fridge to fill this out. The key is making a tasty dressing and allow it to sit for 20 minutes until the flavors truly meld. We also like to throw the red onion into the dress in half moons to take the edge off the onions and to infuse the dressing with their flavor. We pull them out and chop them adding them to the dip, mix and then serve.
Serves: 6
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients:
The Dressing
5 cloves garlic, grated
1 teaspoon Kosher salt
1 teaspoon sugar
1 teaspoon cumin, ground
Juice of 1 lime
1/2 teaspoon chipotle chilies in adobo, chopped
1/3 cup champagne vinegar
1/3 cup olive oil
1/2 red onion cut into half moons
The Caviar
1 red bell pepper, diced
1 (15-ounce) can black eyed peas, rinsed
1 (15-ounce) can black beans, rinsed
2 cups frozen corn, defrosted
1/2 cup roasted red peppers, diced
1/3 cup banana peppers, chopped
2 Roma tomatoes, diced
1 bunch cilantro, leaves only
Instructions:
In a bowl, add al the dressing ingredients and whisk until combined and emulsified. Toss in the red onions and set aside for at least 20 minutes.
In a large bowl, combine all the caviar ingredients except the cilantro and give everything a good toss. Remove the onions from the dressing and dice them then add to the bowl with the caviar. Whisk the dressing again then pour over the caviar and toss until well combined. Set in the fridge for 30 minutes to let the flavors meld. Serve in a bowl with tortilla chips on the side.