LMA Midwest Recipes: Cowboy Caviar

Cowboy Caviar

Author: Lindsay Dillsaver

Ingredients

  • 3 Roma tomatoes seeds removed, diced
  • 2 avocados ripe, diced
  • 1/3 cup red onion diced
  • 1 15 oz can black beans rinsed and drained
  • 1 15 oz can black-eyed peas rinsed and drained
  • 1.5 cups frozen sweet corn thawed
  • 1 bell pepper diced (I used half a green and half a red, but color doesn’t matter)
  • 1 jalapeno pepper seeds removed, diced into very small pieces
  • 1/3 cup cilantro finely chopped
  • 1/3 cup olive oil
  • 2 tbsp lime juice
  • 2 tbsp red wine vinegar
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • tortilla chips for serving

Instructions

  • Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl.Toss/stir well so that ingredients are well-combined.
  • In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
  • Pour dressing over other ingredients and stir/toss very well.
  • Keep refrigerated

Author

  • LMA Midwest's Communications Director and President-Elect, among other titles, including but not limited to: parent to two precocious kiddos between 4 and 6; dog mom to the sweetest and sassiest (respectively) little puppies; communications manager at a Minneapolis-based, mid-sized law firm; creative writer; technology enthusiast; evangelist for LinkedIn ads; follower of the Curly Girl Method.

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