Texas-style Cowboy Caviar
Serves 830 mins prep10 mins cook
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
What you need
cup olive oil
clove garlic clove
cup cilantro
tbsp honey
tsp black pepper
tsp salt
tsp red chili flakes
cup scallion
oz black beans
cup red wine vinegar
Instructions
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!View original recipe