LMA Midwest Recipes: Cowboy Caviar

Cowboy Caviar

  • 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)
  1. 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.

  2. In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.

  3. Pour dressing over other ingredients and stir/toss very well.

  4. 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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