Cowboy Caviar Black Bean Corn (Print Version)
# Ingredients:
→ Cowboy Caviar Base
01 -
425 g canned black beans, drained and rinsed
02 -
425 g canned black-eyed peas, drained and rinsed
03 -
225 g cherry tomatoes, diced
04 -
170 g sweet corn, fresh, canned, or thawed frozen
05 -
1 red bell pepper, diced
06 -
1 green bell pepper, diced
07 -
0.5 red onion, finely chopped
08 -
1 jalapeño, seeded and minced (optional)
09 -
10 g fresh cilantro, chopped
10 -
1 avocado, diced (optional)
→ Dressing
11 -
80 ml olive oil
12 -
60 ml fresh lime juice
13 -
30 ml red wine vinegar
14 -
5 ml honey or maple syrup
15 -
5 ml chili powder
16 -
2.5 ml ground cumin
17 -
2.5 ml garlic powder
18 -
2.5 ml salt
19 -
1.25 ml ground black pepper
# Instructions:
01 -
Rinse and drain the black beans and black-eyed peas thoroughly. Dice cherry tomatoes, red and green bell peppers, and red onion. Mince jalapeño if using. Chop the cilantro and cube the avocado if desired.
02 -
In a small bowl, whisk together olive oil, fresh lime juice, red wine vinegar, honey or maple syrup, chili powder, cumin, garlic powder, salt, and black pepper until the mixture emulsifies.
03 -
In a large bowl, gently toss black beans, black-eyed peas, corn, tomatoes, bell peppers, red onion, jalapeño, and cilantro until evenly distributed.
04 -
Pour the prepared dressing over the mixture and toss to coat thoroughly. Carefully fold in diced avocado just before serving for optimal freshness.
# Notes:
01 -
For best texture, add avocado just before serving and adjust jalapeño for desired heat level.