Cowboy caviar
Black beans, black-eyed peas, corn, peppers and tomatoes tossed in a zesty lime vinaigrette. A colorful, scoopable dip with tortilla chips.
- Prep
- 18 min
- Cook
- No cooking
- Serves
- 8
- Per serve
- 430 kcal
Ingredients
Method
Whisk the olive oil, lime juice, vinegar, sugar, garlic, cumin, chili powder, 3/4 tsp salt and a few grinds of pepper in a large bowl.
Rinse and drain the beans, peas and corn well in a colander and shake off as much water as you can, then tip them into the bowl.
Dice the bell peppers, red onion and jalapeño, quarter the tomatoes and chop the cilantro. Add everything to the bowl.
Toss well, taste and add more salt or lime. Serve with tortilla chips for scooping.
Tips
- It travels well and tastes even better after an hour in the cooler. Pack it in a lidded container on ice, and don't leave it out for more than 2 hours, or 1 hour when it's above 90°F.
- Most plain corn tortilla chips are gluten-free, but check the label for a gluten-free claim if it matters; some are made on shared lines with flour products.
- Add a diced avocado just before serving for a creamier scoop.
