Viral Cowboy Caviar (Print Version)
Colorful Tex-Mex bean and corn salsa bursting with zesty flavors and fresh veggies. Great with chips or as a hearty salad.
# Ingredients:
→ Beans & Legumes
01 -
425 g canned black beans, drained and rinsed
02 -
425 g canned black-eyed peas, drained and rinsed
→ Vegetables
03 -
170 g cherry tomatoes, diced
04 -
160 g sweet corn kernels, drained if canned or thawed if frozen
05 -
1 red bell pepper, diced
06 -
1 green bell pepper, diced
07 -
1/2 small red onion, finely chopped
08 -
1 jalapeño, seeded and finely chopped
09 -
15 g fresh cilantro, chopped
→ Dressing
10 -
60 ml extra-virgin olive oil
11 -
45 ml red wine vinegar
12 -
15 ml fresh lime juice
13 -
5 g honey or agave syrup
14 -
5 g ground cumin
15 -
2.5 g chili powder
16 -
2.5 g salt, or to taste
17 -
1.25 g black pepper
# Steps to Follow:
01 -
In a large mixing bowl, combine black beans, black-eyed peas, diced cherry tomatoes, corn kernels, red and green bell peppers, finely chopped red onion, jalapeño, and chopped cilantro.
02 -
In a separate small bowl or jar, whisk together extra-virgin olive oil, red wine vinegar, fresh lime juice, honey or agave syrup, ground cumin, chili powder, salt, and black pepper until fully emulsified.
03 -
Pour the prepared dressing over the bean and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
04 -
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
05 -
Serve chilled as a dip with tortilla chips or as a hearty side salad.
# Additional Notes:
01 -
For added freshness and texture, fold in diced avocado just before serving.
02 -
Control the heat level by increasing or decreasing the amount of jalapeño.
03 -
Flavors intensify after refrigeration, making this dish even better the next day.
04 -
Pairs perfectly with grilled meats, tacos, or as a flavorful topping for baked potatoes.