Cowboy Caviar

Cowboy caviar is made with black-eyed peas and black beans, chopped tomatoes, corn, bell pepper, onion and cilantro tossed in tangy Italian dressing. I typically think of cowboy caviar as a warm weather salad, but it’s made with ingredients that are readily available year-round.

Cowboy caviar is actually perfect for New Year’s if you’re craving something fresh yet hearty, and trying to hit your black-eyed pea quota!

Ingredients:

Cowboy caviar

• 2 cans (14 ounces each) black-eyed peas, rinsed and drained, or 3 cups cooked black-eyed peas
• 1 can (14 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
• 1 ½ cups fresh or defrosted frozen corn kernels (about 2 ears of corn), or 1 can (14 ounces) corn, drained
• 1 ½ cups chopped ripe tomatoes (about ¾ pound)
• 1 medium red, orange or yellow bell pepper, chopped
• ¾ cup chopped red onion (about ½ small red onion)
• ½ cup chopped cilantro, leaves and stems
• 1 to 2 jalapeños, ribs removed, seeded and finely chopped
• 1 avocado (optional)

Italian dressing

• ⅓ cup olive oil
• 3 tablespoons red wine vinegar or lime juice
• 2 medium cloves garlic, pressed or minced
• 1 to 1 ½ teaspoons salt, to taste
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• 1 teaspoon maple syrup or honey
• ⅛ teaspoon red pepper flakes
• Freshly ground black pepper, to taste