Description
Bright and punchy, this Cowboy Caviar serves as a versatile dip, salad, or side dish combining fresh vegetables, beans, and bold southwestern flavors.
Ingredients
Vegetables & Beans
- 1 cup diced red onion (from 1 small onion)
- 2 ears fresh corn (or 1½ cups if using frozen or canned)
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can black-eyed peas, drained and rinsed
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons diced jalapeño peppers (from a jar, or fresh if preferred)
Seasonings & Dressings
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 tablespoon sugar
- ½ cup vegetable oil
- 3 tablespoons red wine vinegar
- 2 tablespoons lime juice (from 1 lime)
- ⅓ cup chopped fresh cilantro
Instructions
- Soak Onions: Place the diced red onions in a small bowl and cover with cold water. Let them sit while you prepare the other ingredients to mellow the onion flavor.
- Cook Corn: Bring a large pot of salted water to a boil. Boil the corn ears for about 3 minutes until tender-crisp but not overcooked. Drain and cool. Lay the corn on a clean dish towel over a cutting board to dry and catch kernels.
- Cut Corn Kernels: Using a serrated knife, carefully cut the kernels off the cooled corn cobs onto the towel-covered cutting board to avoid scattering.
- Combine Ingredients: Drain the soaked red onions and add them to a large mixing bowl along with the corn kernels, drained black beans, black-eyed peas, diced red bell pepper, minced garlic, salt, cumin, smoked paprika, sugar, vegetable oil, red wine vinegar, lime juice, chopped cilantro, and diced jalapeño peppers.
- Mix and Chill: Stir all ingredients together thoroughly to combine. Cover the bowl and refrigerate the mixture for a few hours or overnight to allow flavors to meld.
- Adjust & Serve: Before serving, taste and adjust seasoning as needed. Serve Cowboy Caviar at room temperature or slightly chilled for best flavor.
Notes
- Make-Ahead Instructions: This salad can be prepared up to 1 day in advance and refrigerated. Leftovers will keep well for up to 3 days.
- Note on Corn: If using frozen or canned corn instead of fresh ears, use 1½ cups of corn kernels.
- Note on Jalapeños: Diced jalapeños are pickled peppers usually packed in vinegar brine; they add a spicy, tangy kick. Fresh jalapeños can be substituted but may differ slightly in heat and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Southwestern American
