COWBOY CAVIAR

Cowboy Caviar image

Provided by Beth Pierce

Time 15m

Number Of Ingredients 14

1/2 c olive oil
2 Tbsp fresh lime juice
1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp ground cayenne
1/4 tsp crushed red pepper
1 can(s) 15 ounces black beans drained and rinsed
1 can(s) 15 ounces black eyed peas drained and rinsed
1 1/2 c corn fresh, frozen or canned
1/4 c red onion finely chopped
1 c grape or cherry tomatoes quartered
1 jalapeno minced
1 bell pepper finely diced
1/4 c chopped fresh cilantro

Steps:

1. In a small bowl whisk together the olive oil, lime juice, chili powder, ground cumin, ground cayenne and crushed red pepper.
2. In a large bowl combine the black bean, black eyed peas, corn, red onion, tomatoes, jalapeno, bell pepper and cilantro.
3. Drizzle the vinaigrette over the caviar and toss to coat. Store covered in the fridge until 30 minutes prior to serving. Retoss right before serving.
4. NOTES Use any colored bell pepper or use a variety for color. Mix up to 1 day in advance but hold the chopped cilantro until about an hour before. In a hurry? Skip the dressing and add 1/2 cup zesty Italian dressing. Feel free to add finely diced avocado. However if you are preparing this in advance add the avocado right before serving. Store leftovers up to 4 days in an airtight container in the fridge.