Whenever I think of summer barbecues or family gatherings, this easy black-eyed pea salsa is the first thing that pops into my mind—it’s like a fiesta in a bowl. It’s weird how something so simple can be so addictive, right? I mean, the crunch of the veggies mixed with the tangy lime—it’s like a little celebration with every bite.
Steps
- Begin by preparing the dressing. Whisk together olive oil, red wine vinegar, lime juice, honey, minced garlic, and crushed oregano. Add salt and pepper to taste.
- Rinse and drain the black beans and black-eyed peas to remove excess salt and any murky liquid. Place them in a large mixing bowl.
- Dice the Roma tomatoes, green bell pepper, red onion, and optional jalapeno into small pieces. Peel, core, and dice the Hass avocado, then chop the cilantro.
- Add all the diced vegetables, thawed corn, and chopped cilantro to the bowl with the beans. Pour the prepared dressing over the ingredients.
- Gently toss the mixture to ensure everything is evenly coated with the dressing. Allow the dip to rest in the refrigerator for about 30 minutes to enhance the flavors.
- Before serving, toss the mixture once more to combine. Serve the Cowboy Caviar with tortilla chips for dipping.
Ingredients
- 1 (14.5 oz) can black-eyed peas, drained and rinsed
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 pound Roma tomatoes, diced small (approximately 3 cups)
- 1 1/2 cups frozen corn, thawed
- 1 cup small diced green bell pepper
- 1 large semi-firm but ripe Hass avocado, peeled, cored, and diced
- 1/2 cup chopped red onion, rinsed and drained
- 1 jalapeno pepper, seeded and diced (optional)
- 1/3 cup chopped cilantro
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons lime juice
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon Mexican oregano (or regular oregano)
- Salt and pepper to taste
- Tortilla chips
Nutritional Values
Calories: 2410 | Calories from Fat: 1080 | Fat: 120g | Saturated Fat: 10g | Sodium: 1660mg | Potassium: 5560mg | Carbohydrates: 270g | Fiber: 80g | Sugar: 40g | Protein: 70g | Vitamin A: 5200IU | Vitamin C: 266mg | Calcium: 350mg | Iron: 23mg
FAQ
- Can I substitute different types of beans in Cowboy Caviar?
- Yes, you can mix and match the types of beans used in Cowboy Caviar. However, black eyed peas are a traditional ingredient, so it’s recommended to include them in your dip.
- Is it possible to prepare Cowboy Caviar ahead of time?
- Yes, Cowboy Caviar can be prepared up to 24 hours in advance. Just wait to add the avocado and dressing until you’re ready to serve to keep everything fresh and prevent sogginess.
- Can I use canned corn instead of frozen in this recipe?
- Absolutely, canned corn can be used as a substitute for frozen corn in Cowboy Caviar. Just ensure the canned corn is well-drained before adding it to the mix.
- What is the best way to prevent the avocado from browning in Cowboy Caviar?
- To prevent the avocado from browning, wait to add it until just before serving the dip. This will ensure that the avocado stays fresh and visually appealing.
- Is homemade dressing necessary, or can I use store-bought?
- While a store-bought Italian dressing can be used, making a homemade dressing is recommended for the best flavor in Cowboy Caviar. The freshness of homemade dressing enhances the overall taste of the dip.
Tips
- Add Avocado Last: Incorporate the avocado just before serving to prevent it from turning brown and affecting the dish’s appearance.
- Prepare Dressing Fresh: Use a homemade dressing instead of a store-bought one. It enhances the flavor and freshness of the Cowboy Caviar.
- Serve Dressing Separately Until Ready: Keep the dressing separate until just before serving to maintain the crispness of the vegetables and beans.
- Customize the Bean Selection: While black-eyed peas are traditional, feel free to substitute with your preferred beans. However, retaining the black-eyed peas will give it a classic touch.
Equipment
- Mixing Bowl: A large mixing bowl for combining the ingredients.
- Whisk: For mixing the dressing ingredients together.
- Cutting Board: For chopping and dicing the vegetables.
- Chef’s Knife: For dicing the tomatoes, avocado, bell pepper, and other ingredients.
- Measuring Cups and Spoons: To measure out ingredients like olive oil, vinegar, honey, and lime juice precisely.
- Garlic Press (optional): For mincing garlic if not done by hand.
- Colander: For draining and rinsing canned beans and corn.
- Citrus Juicer (optional): For extracting juice from a lime if fresh lime juice is used.
