Cowboy Caviar
Open some cans, chop a pepper, stir. A big bowl of bean salad that gets better overnight.
- Prep
- 15 min
- Rest
- 30 min
- Total
- 45 min
- Makes
- 8 people
- Difficulty
- easy
- Heat
- 🌶
Half salsa, half salad, all from the pantry. Scoop it up with chips, pile it on a taco, or eat it with a spoon. It is one of the few dishes that tastes better on day two.
Ingredients
Dressing
Gear
- large bowl
Method
Tap a step to mark where you are. Tap a time to start a timer.
-
Combine
Tip the beans, black-eyed peas, corn, peppers, onion, jalapeño, and cilantro into the bowl.
-
Dress
Stir the dressing ingredients together right in the bowl on top, then toss everything until coated.
-
Rest
Let it sit at least 30 minutes, in the fridge or on the counter, so the onion mellows and the beans soak up the dressing.
-
Serve
Toss again and taste for salt and lime. Serve with tortilla chips.
Notes
- tipKeeps 4 days in the fridge. Stir before serving; the dressing settles.
- variationAdd a diced avocado just before serving, not before; it browns.
- variationSwap the black-eyed peas for pinto beans or more black beans.
- pairingTortilla chips, or spooned over grilled chicken.