COWBOY CAVIAR

Some call this dip Cowboy Caviar, we normally call it Texas Caviar, either way it’s delicious, fresh, healthy and makes a ton. Great for crowds… or not.

We make this for ourselves and snack on it all week. I love that you can make this dip ahead of time, in face, it tastes better if you make it the day before! This is one of Josh’s favorite dips that I make. As long as you can chop, you can make this!

Y’all let me know what you think!

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COWBOY CAVIAR

Servings: 18-20 As an appetizer

Prep time: 20 MinInactive time: 2 HourTotal time: 2 H & 20 M

Cowboy caviar, or Texas caviar if you grew up with it. Black eyed peas, beans, peppers, and a sharp vinegar dressing. Better if you make it the day before.

Ingredients

• 2 (15-ounce) cans black-eyed peas, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 2 (15-ounce) cans yellow corn, drained
• 1 red bell pepper, cored, seeded, and finely chopped
• 1 green bell pepper, cored, seeded and finely chopped
• 1 small yellow onion, finely chopped
• 2 stalks celery, finely chopped
• 2 roma tomatoes, finely chopped
• 2 jalapeno peppers, seeded and finely chopped
• 1–2 TBS chopped cilantro leaves
• 1/2 cup red wine vinegar
• 2 teaspoons sugar
• 2 teaspoon garlic powder
• 2 teaspoon salt
• 1 teaspoon ground black pepper
• 1/4 cup avocado or olive oil

Instructions

1. In a small bowl whisk together the red wine vinegar, sugar, garlic powder, salt, pepper & vegetable oil.
2. Combine the black-eyed peas, black beans, corn, bell peppers, onion, celery, tomatoes, jalapenos and cilantro in large bowl.
3. Pour dressing over black-eyed pea mixture and toss to coat. Refrigerate for at least 3-4 hours prior to serving. (I normally make the night before and stir every few hours.)
4. Serve with tortilla chips and enjoy!

Notes

You can Add diced avocado and fresh cilantro prior to serving if you like, but not required! 

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