Cowboy Caviar
Ready In: 1 hr 30 mins
Serves: 10
Ingredients
- 1 (15 ounce) can seasoned black-eyed peas, drained (do not soak overnight) or 1 (15 ounce) bag black-eyed peas (do not soak overnight)
- 1 (15 ounce) can seaseoned black beans or 1 (15 ounce) can plain black beans, drained or 1 (15 ounce) bag black beans, soaked overnight
- 3⁄4 cup frozen sweet corn, thawed
- 3 green onions, chopped
- 1⁄2 cup chopped green bell pepper
- 2 -3 tomatoes, diced
- 1⁄3 cup cilantro, chopped
- 1 ripe avocado, chopped
- 10 red bell peppers or 10 yellow bell peppers or 10 orange bell peppers, with seeds and tops removed
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1⁄2 lime, juiced
- 1⁄2 teaspoon Dijon mustard
- salt, to taste
- pepper, to taste
Directions
- If you are working with dry beans, soak only the black beans overnight. In a 5-quart saucepan, bring 10 cups water to a boil. Add 1 bag of black beans and return to a boil; let boil 2-3 minutes. Cover tightly and set aside at room temperature for an hour. Drain and rinse beans. Repeat this with the black-eyed peas before preparing the rest of the recipe.
- Combine black-eyed peans, black beans, corn, green onions, green bell pepper, tomatoes, and cilantro in a medium bowl.
- Prepare dressing: In a small bowl whisk together the olive oil, vinegar, lime juice, Dijon mustard, and salt and pepper.
- Pour dressing over bean mixture. Cover and refrigerate until ready to serve.
- Just before serving, add avocado and gently stir to combine. Scoop into peppers and serve.
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