From the recipe box
Cowboy Caviar
Shopping list
Ingredients
0 of 14 gathered
Step by step
Method
4 steps
- 1
In a large bowl, combine 1 can (15 oz) rinsed black beans, 1 can (15 oz) rinsed black-eyed peas, 1½ cups corn kernels, 1 cup diced Roma tomatoes, 1 diced red bell pepper, ½ finely diced red onion, 1 seeded minced jalapeño, and ⅓ cup chopped fresh cilantro.
- 2
Whisk ¼ cup olive oil, 3 tablespoons fresh lime juice, 1 teaspoon ground cumin, 1 teaspoon chili powder, ¾ teaspoon kosher salt, and ½ teaspoon black pepper until combined.
- 3
Pour the dressing over the vegetables and toss well so every bean looks glossy. Taste — add salt or another squeeze of lime if it tastes flat.
- 4
Chill 20 minutes if you have time so the flavors marry, or serve right away with tortilla chips. You want a bright, chunky bean-and-corn salsa with lime zip in every scoop — not a watery bowl or a bland underseasoned mix.