Name: Cowboy Caviar
Prep time: 20 min
Total time: 20 min
Yield: 8-10
Ingredients: 1 (15-ounce) can black-eyed peas, drained and rinsed; 1 (15-ounce) can kidney beans, drained and rinsed; 1 cup grilled corn kernels (about 2 ears), cut from the cob; ½ cup Roasted Diced Hatch green chiles; 3 Roma tomatoes, diced; 1 medium purple onion, diced; 2 ripe avocados, diced; 2 tablespoons apple cider vinegar; 3 tablespoons avocado oil; 2 tablespoons granulated sugar; Juice of 2 limes; 1 teaspoon Original Seasoning (or salt and pepper to taste); Fresh cilantro (optional)

Cowboy Caviar

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Author:

Cowboy Kent Rollins

Servings

8-10

Prep Time

20 minutes

Cowboy Kent's famous Cowboy Caviar Salsa is a big hit and will have everyone at the potluck coming back for seconds.

Cook Mode

Ingredients

1 (15-ounce) can black-eyed peas, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 cup grilled corn kernels (about 2 ears), cut from the cob
½ cup Roasted Diced Hatch green chiles
3 Roma tomatoes, diced
1 medium purple onion, diced
2 ripe avocados, diced
2 tablespoons apple cider vinegar
3 tablespoons avocado oil
2 tablespoons granulated sugar
Juice of 2 limes
1 teaspoon Original Seasoning (or salt and pepper to taste)
Fresh cilantro (optional)

Directions

In a large bowl, combine the black-eyed peas, kidney beans, grilled corn, green chiles, tomatoes, onion and avocado.
In a small bowl, whisk together the apple cider vinegar, avocado oil, sugar, lime juice and seasoning.
Pour the dressing over the vegetables and gently fold everything together until evenly coated.
Cover and refrigerate for at least 1 hour before serving to let the flavors blend.
Serve chilled with tortilla chips or as a fresh summer salad.

Recipe Video

Recipe Note

Fresh grilled corn gives this recipe the best smoky flavor, but frozen roasted corn can be substituted if needed.