Ingredients:

  • 1 (15-oz) can Black-Eyed Peas, rinsed thoroughly and drained
  • 1 (15-oz) can Black Beans, rinsed thoroughly and drained
  • 1 (15-oz) can Sweet Yellow Corn, drained
  • 1 large Red Bell Pepper, finely diced
  • 1/2 medium Red Onion, finely diced
  • 1 small Jalapeño Pepper, minced (seeds removed for mild heat)
  • 1/2 cup packed Fresh Cilantro, coarsely chopped
  • 1/3 cup Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 2 Tbsp Fresh Lime Juice
  • 1 tsp Ground Cumin
  • 1 tsp Mild Chilli Powder
  • 1/2 tsp Garlic Powder
  • 1 tsp Granulated Sugar
  • 1 tsp Kosher Salt, or to taste
  • 1/2 tsp Black Pepper, or to taste

Instructions:

  1. Rinse and Drain: Open and thoroughly rinse the black beans and black-eyed peas under cold running water until the water runs clear. Drain the corn. Finely dice the red onion, red bell pepper, and jalapeño, ensuring consistent size. Combine the rinsed beans, corn, diced vegetables, and chopped cilantro into a large mixing bowl.
  2. Construct the Vinaigrette: In a separate medium bowl or a jar, combine the olive oil, red wine vinegar, lime juice, ground cumin, chilli powder, garlic powder, sugar, salt, and pepper. Whisk or shake vigorously for 30–60 seconds until the dressing is well-combined and slightly thickened.
  3. Dress and Chill: Pour the entire vinaigrette mixture over the salad base in the large bowl. Use a large spatula or spoon to fold the salad gently, ensuring all ingredients are evenly coated. Cover the bowl tightly and refrigerate for a minimum of 30 minutes (2 hours is optimal) to allow the flavors to properly meld.
  4. Final Check and Serve: Just before serving, give the Cowboy Caviar a final stir. Taste a spoonful and adjust the seasoning with more salt, lime juice, or pepper if needed. Transfer the finished dip to a serving dish and serve alongside sturdy tortilla chips.