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Cowboy Caviar

This is all stuff I typically have on hand except for the shoepeg corn. It's wicked cheap to make and gets better after sitting in the fridge for a few hours.
prep time20 minutes
resting or cooling time4 hours
total time4 hours 20 minutes
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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.

Notes

Best if chilled at least 1 hour before serving. Flavors improve with time.