Name: Cowboy Caviar
Prep time: 15 min
Total time: 15 min
Ingredients: ⅓ cup Olive the Best Ultra Premium Extra Virgin Olive Oil; ¼ cup Olive the Best Lambrusco Wine Vinegar; 4 garlic cloves, minced; 1 tbsp honey; salt and pepper to taste; 3 cherry tomatoes, diced or halved; ½ red onion, diced; 1 can black beans, rinsed (15 oz); 1 can black-eyed peas, rinsed (15oz); 1 ½ cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet; 1 bell pepper, seeded and diced; 1 jalapeño, diced; 1 avocado, diced; ½ cup chopped cilantro; tortilla chips and quartered limes for serving

If you're a taco chips and guac kinda person, you might want to try this as a change up from the ordinary. Great fiesta food!

[cooked-sharing]

Yields1 Serving

Prep Time15 mins

For the Dressing

⅓ cup Olive the Best Ultra Premium Extra Virgin Olive Oil

¼ cup Olive the Best Lambrusco Wine Vinegar

4 garlic cloves, minced  

1 tbsp honey

salt and pepper to taste

For the Salad

3 cherry tomatoes, diced or halved 

½ red onion, diced 

1 can black beans, rinsed (15 oz)

1 can black-eyed peas, rinsed (15oz)

1 ½ cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet

1 bell pepper, seeded and diced

1 jalapeño, diced

1 avocado, diced

½ cup chopped cilantro

tortilla chips and quartered limes for serving

In a medium bowl, whisk the olive oil, vinegar, garlic, honey, salt and pepper to combine.

Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño, avocado and cilantro.

Toss to combine and season with salt and pepper to taste.

Cover and refrigerate for 2 hours before serving.

CategoryAppetizers & Snacks, Dips, Vegetarian

Ingredients