COWBOY CAVIAR

Ingredients

Lime vinaigrette

• ⅓ cup olive oil
• 2 tablespoons fresh lime juice
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• ¼ teaspoon
• ¼ teaspoon ground cayenne pepper 9 87

Cowboy caviar

• 1 15-ounce can black beans, drained and rinsed
• 1 1 5 -ounce can black-eyed peas, drained and rinsed
• 1 ½ cups fresh corn kernels
• ¼ cup red onion, finely chopped
• 1 cup grape tomatoes or cherry, cut into quarters
• 1 jalapeno, chopped
• 1 bell pepper, finely chopped I used ½ red and ½ orange used
• ⅓ cup chopped fresh cilantro
• Salt and pepper to taste

Instructions

In a small bowl, whisk the oil. Olive oil, lemon juice, chili powder, ground cumin, garlic powder, ground cayenne pepper and red pepper flakes.
In a large bowl, combine black beans, black-eyed peas, corn, red onion, tomatoes, jalapeno, peppers and cilantro.
Drizzle the vinaigrette over the caviar and mix. Season with salt and pepper. Before serving, cover and refrigerate for up to 30 minutes.Mix again just before serving.

Notes

Use peppers of any color or different types of peppers for color.
Chop the vegetables very finely so that there is a bit of everything in one piece or a tablespoon.
Drain and rinse the beans to remove all added sodium.
If the season permits, use fresh corn straight from the cob.Mix up to 1 day ahead, but reserve the chopped cilantro up to about an hour beforehand.
Are you in a hurry? Skip the dressing and add 1/2 cup of delicious Italian salad dressing.
Feel free to add finely chopped avocado. However, if you want to make it in advance, add the avocado just before serving.Feel free to substitute black beans for pinto beans.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

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