Cowboy Caviar

Name: Cowboy Caviar
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 can (15 oz) black beans, drained; 1 can (15 oz) black-eyed peas, drained; 2 ears fresh corn (or 2 cups kernels); 2 medium tomatoes, diced; ½ medium red onion, diced; 2 jalapeños, seeded and diced; ¼ cup fresh cilantro, chopped; 1 oz of lime juice; 2 tablespoons olive oil; 1 teaspoon ground cumin; Salt, to taste

A zesty bean-and-corn salad with tomato, jalapeño, cilantro, and a cumin-lime dressing.

Total time

20 min

Serves

8

Difficulty

Medium

play_circle Watch episode 234

As seen on Episode 234

The pantry

kitchen

Essentials · serves 8

1 can (15 oz) black beans, drained 1 can (15 oz) black-eyed peas, drained 2 ears fresh corn (or 2 cups kernels) 2 medium tomatoes, diced ½ medium red onion, diced 2 jalapeños, seeded and diced ¼ cup fresh cilantro, chopped 1 oz of lime juice 2 tablespoons olive oil 1 teaspoon ground cumin Salt, to taste

·

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The preparation

5 steps, about 20 minutes start to finish.

01
Combine all beans, corn, tomatoes, onion, and jalapeño
02
Make dressing with lime juice, olive oil, cumin, and salt
03
Toss everything together
04
Add cilantro
05
Chill before serving

lightbulb The chef's notes

“Rinse and drain the canned beans well so the dip tastes fresh rather than starchy. Let it chill a while before serving, which gives the lime, cumin, and cilantro time to soak into the beans and corn.”

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