Ingredients (~5 servings)
Salad Base
- 1 can (15 oz) black eyed peas, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (11 oz) white shoepeg corn, drained and rinsed
- ~8 oz grape tomatoes, finely chopped
- 1 medium red onion, finely chopped (~1 cup)
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1 jalapeño, seeded and finely chopped
- 1/2 cup cilantro, chopped
Vinaigrette
- 1/2 cup olive oil
- 1/4 cup fresh lime juice (~3 limes)
- 2 Tbsp apple cider vinegar
- 1 Tbsp pickled jalapeño brine
- 2 tsp granulated sugar
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp garlic, minced
Combine the Salad Base
Dump everything except the cilantro into a large bowl and stir to combine.
The tomatoes will start releasing their juices almost immediately, which is what you want.
Make the Vinaigrette
In a medium bowl, whisk the oil, vinegar, jalapeño brine, lime juice, sugar, garlic, and spices until well combined.
I like to use a mason jar and shake it – way easier and no whisking required.
Dress the Salad and Let It Marinate
Pour the dressing over the salad and stir well.
Taste and adjust – some folks like more vinegar, others want more lime juice or a hit of salt.
Cover and stick it in the fridge for 1-4 hours. The longer it sits, the better the flavors meld together.
Finish and Serve
Right before serving, add the cilantro and squeeze in more fresh lime juice if needed.
Taste one more time and adjust seasonings.
Serve cold with tortilla chips – the sturdy scoop-style chips work best since this has a lot of liquid.
Cowboy Caviar
Ingredients
Salad Base
- 1 can black eyed peas, 15 oz, drained and rinsed
- 1 can black beans, 15 oz, drained and rinsed
- 1 can white shoepeg corn, 11 oz, drained and rinsed
- ~8 oz grape tomatoes, finely chopped
- 1 medium red onion, ~1 cup, finely chopped
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1 jalapeño, seeded and finely chopped
- 1/2 cup cilantro, chopped
Vinaigrette
- 1/2 cup olive oil
- 1/4 cup fresh lime juice, ~3 limes
- 2 Tbsp apple cider vinegar
- 1 Tbsp pickled jalapeño brine
- 2 tsp granulated sugar
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp garlic, minced
Instructions
- Drain and rinse beans, corn, and vegetables into large bowl.
- Chop tomatoes, onion, peppers, jalapeño, and mix together.
- Whisk olive oil, lime juice, vinegar, jalapeño brine, sugar, cumin, salt, pepper, and garlic in separate container.
- Pour dressing over salad and stir thoroughly.
- Refrigerate 1-4 hours to blend flavors.
- Add chopped cilantro just before serving.
- Adjust seasonings to taste.
- Serve cold with sturdy tortilla chips.