Cowboy Caviar
A fresh and vibrant chip dip that's perfect for parties or snacking! This stuff is always a crowd favorite and it's the perfect thing to serve any time of year.
Servings: 10
Ingredients
Dressing
- 1/4 cup + 2 Tbsp olive oil
- 3 Tbsp red wine vinegar
- 2 Tbsp fresh lime juice
- 2 tsp honey
- 1 1/2 tsp minced garlic
- 1 tsp dried mexican oregano*
- Salt and freshly ground black pepper (about 1/2 tsp of each)
Salsa
- 1 (14.5 oz) can black eyed peas, drained and rinsed
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 lb roma tomatoes, diced small (about 3 cups)
- 1 1/2 cups frozen corn, thawed according to package instructions
- 1 cup small diced green bell pepper
- 1 large semi-firm but ripe Hass avocado, peeled, cored and diced
- 1/2 cup chopped red onion, rinsed and drained to remove harsh bite
- 1 jalapeno pepper, seeded and diced (optional)
- 1/3 cup chopped cilantro
- Tortilla chips , for serving
Instructions
- In a mixing bowl or jar whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, oregano and season with salt and pepper to taste.
- Add all salsa ingredients to a mixing bowl pour dressing over top and toss to evenly coat. Preferably let rest in refrigerator 30 minutes then toss once more just before serving. Serve with tortilla chips.
- Recipe source: Cooking Classy
Notes
*Crush oregano before measuring if it's bigger leaves. Regular Italian oregano will work as well if you can't find Mexican.