Cowboy Caviar

Sometimes known as Texas caviar, this cowboy caviar is a delicious, tangy dip that's perfect for serving with your favorite tortilla chips or adding to tacos.

Prep Time 20

Chilling Time 3

Total Time 3 20

Servings

Ingredients

2 (15-ounce) cans black beans drained and rinsed
1 (15-ounce) can black-eyed peas drained and rinsed
1 large red bell pepper seeded and diced
1 large yellow bell pepper seeded and diced
2 fresh jalapeños seeded and diced
1 ½ cups frozen corn kernels thawed and drained
½ cup finely diced red onion
½ cup finely chopped fresh cilantro
1 cup fresh seeded and diced tomato optional
2 fresh avocados diced and added just before serving, optional

For the dressing

¼ cup red wine vinegar
2 heaping tablespoons honey
1 fresh lime juiced
1 tablespoon fine sea salt
2 chipotles in adobo plus 2 teaspoons sauce from the can
1 cup avocado or vegetable oil
1 teaspoons dried oregano
1 teaspoons black pepper

US Customary - Metric

Instructions

In a large bowl, combine the beans, peppers, corn, onion, cilantro and tomatoes.
2 (15-ounce) cans black beans, 1 (15-ounce) can black-eyed peas, 1 large red bell pepper, 1 large yellow bell pepper, 2 fresh jalapeños, 1 ½ cups frozen corn kernels, ½ cup finely diced red onion, ½ cup finely chopped fresh cilantro, 1 cup fresh seeded and diced tomato
In a blender, add the red wine vinegar, honey, lime juice, salt, and the chipotles and sauce and blend until combined. With the blender running on low speed, slowly stream in the oil until the dressing is emulsified and thickened. Stir in the oregano and black pepper. Give the dressing a taste and adjust seasonings to your liking.
¼ cup red wine vinegar, 2 heaping tablespoons honey, 1 fresh lime, 1 tablespoon fine sea salt, 2 chipotles in adobo plus 2 teaspoons sauce from the can, 1 cup avocado or vegetable oil, 1 teaspoons dried oregano, 1 teaspoons black pepper
Pour half of the dressing over the beans and vegetables and stir to combine. Cover and refrigerate for at least 3 hours before serving.
Just before serving, give the cowboy caviar a stir and add a little more dressing if desired. If using fresh avocado, you can stir it in just before serving. Any remaining dressing can be stored in the refrigerator for a few days; it also makes a great marinade.
2 fresh avocados
Serve with tortilla chips or as a delicious topping for tacos.

Notes

Ingredients & variations

You can really use any combination of beans and vegetables that you enjoy; this is just what I typically use, but it honestly varies slightly each time I make this recipe.
If your store sells chipotle adobo sauce (just the sauce without the peppers), you can use 2-3 tablespoons of that in place of the chipotle peppers and sauce.
For a spicier dressing, use more chipotles and/or adobo sauce.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Keep in mind that some of the vegetables, especially the tomatoes or avocado, may start to soften or oxidize with time, so this is best served within the first day it is made for the best texture.