Cowboy Caviar Dip

Ingredients

• 1 (15-ounce) can black-eyed peas, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup frozen corn, thawed
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 1/2 red onion, finely chopped
• 1/2 cup chopped cilantro
• 1/4 cup olive oil
• 1/4 cup lime juice
• 1 jalapeno, seeded and minced (optional)
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1.

   In a large bowl, combine the black-eyed peas, black beans, corn, red bell pepper, orange bell pepper, red onion, and cilantro.

2. 2.

   In a small bowl, whisk together the olive oil, lime juice, jalapeno (if using), cumin, salt, and pepper.

3. 3.

   Pour the dressing over the bean mixture and stir to combine.

4. 4.

   Cover and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, refrigerate for 1-2 hours.

5. 5.

   Serve with tortilla chips or as a side dish.

Nutritional Information

Equipment

• Large bowl
• Small bowl
• Whisk
• Measuring cups and spoons
• Cutting board
• Knife

Tips

• For a spicier dip, leave the seeds in the jalapeno or add a pinch of cayenne pepper.
• Add diced avocado just before serving for extra creaminess.
• Use fresh corn kernels for a sweeter flavor.
• Customize the vegetables to your liking; diced tomatoes, cucumbers, or jicama work well.
• Store leftover Cowboy Caviar in an airtight container in the refrigerator for up to 3 days.