Texas-style Cowboy Caviar
Serves 8
30 mins prep
10 mins cook
40 mins total
A refreshing and flavorful Texas-style Cowboy Caviar, perfect as a dip or salad. It features grilled sweet corn, black-eyed peas, black beans, various finely diced fresh vegetables, and a tangy lime-honey vinaigrette, served traditionally with tortilla chips.
0 servings
1. Coat the corn with olive oil and place onto the grill (or a large cast iron pan on the stove) rotating occasionally, for about 10 minutes. There should be nice char marks on the corn. Carefully cut the kernels off of the cob. 2. In a large bowl, combine corn kernels, onion, red pepper, tomato, jalapeño, avocado, black eyed peas, black beans, scallions, and cilantro. 3. In a small bowl, add in garlic, red wine vinegar, lime, honey, and 1/2 cup olive oil. Add in salt, pepper, and crushed red pepper flakes. Whisk until evenly mixed. 4. Pour the dressing over the bean and veggie mixture and stir until evenly incorporated. Serve with tortilla chips. Enjoy!
