Cowboy Caviar

Ingredients

• 1 can Black-Eyed Peas (15 oz, drained and rinsed)
• 1 can Black Beans (15 oz, drained and rinsed)
• 1 can Corn Kernels (15 oz, drained and rinsed (or 1 cup fresh corn))
• 1 medium Red Bell Pepper (diced)
• 1 large Jalapeño (seeded optional, diced)
• 0.5 medium Red Onion (diced)
• 1 cup Tomatoes (diced; cherry, Roma, or any variety)
• 0.5 cup Cilantro Leaves (loosely packed, chopped (optional))
• 1 cup Hatch Chili Vinaigrette (or any vinaigrette or Italian dressing)
• to taste Salt
• 2 stalks Green Onions (sliced for garnish)

Instructions

1. Rinse and Drain Beans & Corn

   Place the black‑eyed peas, black beans, and corn in a fine mesh strainer, rinse under cold water, and let drain well.

   Time: PT5M

2. Dice Red Bell Pepper

   Cut the bell pepper in half, remove seeds, slice into strips, then dice into small pieces.

   Time: PT5M

3. Dice Jalapeño

   Slice the jalapeño lengthwise, remove seeds if less heat is desired, then dice finely.

   Time: PT3M

4. Dice Red Onion

   Trim the ends, halve the onion, slice, then dice. Use a separate cutting board if you want to keep fruit flavors separate.

   Time: PT5M

5. Dice Tomatoes

   If using cherry tomatoes, halve them then chop; if using larger tomatoes, dice into bite‑size pieces.

   Time: PT5M

6. Chop Cilantro (Optional)

   Roughly chop the cilantro leaves.

   Time: PT2M

7. Combine All Ingredients

   In the large mixing bowl, add the drained beans, corn, diced bell pepper, jalapeño, onion, tomatoes, and cilantro.

   Time: PT3M

8. Add Vinaigrette and Season

   Pour the hatch chili vinaigrette over the mixture, add salt to taste, and toss until everything is evenly coated.

   Time: PT3M

9. Transfer and Garnish

   Spoon the caviar into a serving bowl, sprinkle sliced green onions on top, and serve with tortilla chips.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

5g

Carbohydrates

25g

Fat

3g

Fiber

5g

Ingredient Substitutions

• Instead of Black-Eyed Peas: Cooked fresh black-eyed peas
• Instead of Black Beans: Cooked fresh black beans
• Instead of Corn Kernels: Fresh or frozen corn
• Instead of Red Bell Pepper: Yellow, orange, or green bell pepper
• Instead of Jalapeño: Serrano pepper, chili flakes
• Instead of Red Onion: White onion, sweet onion
• Instead of Tomatoes: Canned diced tomatoes (drained)
• Instead of Cilantro Leaves: Parsley, fresh basil
• Instead of Hatch Chili Vinaigrette: Honey lime vinaigrette, olive oil and red wine vinegar
• Instead of Salt: Sea salt, Kosher salt
• Instead of Green Onions: Chives

Equipment Needed

• Large Mixing Bowl
• Fine Mesh Strainer
• Cutting Board
• Chef's Knife
• Measuring Cup
• Spoon
• Serving Bowl

Critical Steps — Do Not Skip

• Rinse and drain canned beans and corn thoroughly to avoid a watery dish.
• Dice vegetables uniformly for even texture and flavor distribution.
• Add enough vinaigrette to coat all ingredients and season with salt.
• Toss well before serving to ensure the dressing is evenly distributed.

Chef Tips from the Video

• Use fresh cilantro for the brightest flavor; add a splash of lime juice for extra zing.
• Serve with sturdy tortilla chips or toasted pita wedges for added crunch.
• Let the salad sit for at least 15 minutes before serving so the vinaigrette can soak into the beans.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3–4 days.

Freezer: Not recommended; texture changes when frozen.

Room temperature: Safe at room temperature for up to 2 hours.

Make-Ahead Tips

• Prepare the caviar a day ahead and refrigerate; flavors meld beautifully.
• If storing longer than 24 hours, keep the vinaigrette separate and toss just before serving.

Frequently Asked Questions