Cowboy Caviar with Vinaigrette (Print Version)
# Ingredients:
→ Chili Lime Vinaigrette
01 -
2 cloves garlic, grated
02 -
1 teaspoon sugar
03 -
1 teaspoon kosher salt
04 -
1 teaspoon ground cumin
05 -
3/4 teaspoon ground coriander
06 -
3/4 teaspoon chili powder
07 -
1/3 cup freshly squeezed lime juice
08 -
3 tablespoons olive oil
09 -
1 tablespoon balsamic vinegar
→ Cowboy Caviar
10 -
1¾ cups sweet corn, thawed if frozen
11 -
15 ounces canned black beans, drained and rinsed
12 -
15 ounces canned black eyed peas or pinto beans, drained and rinsed
13 -
2 to 3 roma tomatoes, seeded and finely diced
14 -
1 orange bell pepper, seeded and finely diced
15 -
1 yellow bell pepper, seeded and finely diced
16 -
2 jalapeños, seeds and ribs removed for less heat
17 -
1 medium red onion, finely diced
18 -
1/3 cup chopped cilantro
19 -
2 small avocados, diced
# Instructions:
01 -
In a glass jar or bowl, combine grated garlic, sugar, kosher salt, ground cumin, ground coriander, chili powder, freshly squeezed lime juice, olive oil, and balsamic vinegar. Secure the lid and shake the jar or whisk thoroughly to combine.
02 -
Add corn to a dry skillet and heat over medium heat. Cook undisturbed for 2 to 3 minutes until charring occurs. Stir and repeat for an additional 2 to 3 minutes until charred in spots. Remove from heat and set aside to cool.
03 -
In a large mixing bowl, combine black beans, black eyed peas (or pinto beans), diced tomatoes, diced bell peppers, charred corn, jalapeños, red onion, and chopped cilantro. Drizzle with the prepared chili lime vinaigrette and toss to coat evenly. Gently fold in the diced avocados. Taste and adjust seasoning with additional salt if needed.