Cowboy Caviar Recipe

Prepare canned beans and peas

Drain both the black beans and black-eyed peas in a colander and rinse thoroughly under cold water. Allow them to drain well, then transfer to a large mixing bowl.

Prepare vegetables

If using fresh corn, slice kernels off the cob. Halve the cherry tomatoes. Dice the red and green bell peppers and finely dice the red onion. Mince the jalapeño (remove seeds for less heat). Add all prepared vegetables to the bowl with the beans.

Add cilantro

Roughly chop the cilantro and add it to the bowl. Stir gently to combine the beans and vegetables so everything is evenly distributed.

Add avocado later

Dice the avocado and set aside to add just before serving so it stays fresh and doesn’t brown. If you want, toss the avocado with a squeeze of lime to slow browning.

Whisk together the extra-virgin olive oil, fresh lime juice, apple cider vinegar, honey (or agave), ground cumin, smoked paprika, kosher salt, and freshly ground black pepper in a small bowl or jar. Taste and adjust seasoning — add more salt, lime, or honey as needed. If using a jar, shake vigorously until emulsified.

Pour about three-quarters of the dressing over the salad mixture and toss gently to coat. Reserve the remaining dressing to serve on the side or to adjust seasoning after the salad rests.

Let the dressed salad sit for at least 15 minutes at room temperature (or up to 2 hours refrigerated) to allow flavors to meld. If chilled, bring to room temperature 10 minutes before serving for best flavor.

Just before serving, fold the diced avocado into the salad and gently combine. Taste and add reserved dressing if you want more brightness or seasoning.

Transfer cowboy caviar to a serving bowl and serve with tortilla chips or toasted baguette slices. Garnish with lime wedges for squeezing over individual portions.