COWBOY CAVIAR

COWBOY CAVIAR RECIPE


yield: 12 SERVINGS

prep time: 15 MIN

cook time: 1 HOUR 5 MIN

total time: 1 HOUR 20 MIN
Cowboy Caviar is packed with colorful, fresh ingredients that also happen to be healthy. Makes a great salsa, dip, or salad at your next party or barbecue! Naturally vegan and gluten free.

 
INGREDIENTS:

1/2 cup olive oil
1/3 cup sugar (see notes)
1/3 cup white wine vinegar (I use seasoned rice wine vinegar)
1 teaspoon chili powder
1 teaspoon salt
1 pound Roma tomatoes, seeded and diced
1 (15 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can super sweet corn, drained (see notes)
1 red onion, diced
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 cup chopped cilantro (1 bunch)
More multi colored peppers
Jalapeño or chipotle peppers
Green onion as well

DIRECTIONS:

In a large bowl, whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt. Add tomatoes, black-eyed peas, beans, corn, red onion, and bell peppers. Stir to combine.
Stir in cilantro. Cover and chill at least 1 hour or overnight to blend flavors. Serve chilled or at room temperature.
Notes:
Regular canned sweet corn or frozen corn may be substituted for the extra sweet corn. The closest measurement for either option is 3/4 cup, but feel free to use the whole 15-ounce can of corn.
1 sweet onion or a bunch of green onions may be substituted for the red onion.
A single bell pepper may be substituted for the 1/2 cup each of chopped red and green bell peppers.
In the Midwest, we like the sugar in this recipe. I personally think it tastes great. BUT. If you think 1/3 cup sugar sounds like too much, feel free to use less. Perhaps add 1 tablespoon at a time. A couple of readers have suggested this is way too sweet and they were disappointed. It breaks my heart. You can always add more vinegar and salt if you want to try to save your batch. But I swear, this is how we eat it in America's Dairyland. And we love it.