Recipe by John Mitzewich/ Allrecipes
Prep Time: 30 minutes / Setting time: 2 hours
Servings: 14
Cowboy caviar is one of the greatest party dips of all time! This version uses 3 kinds of peppers—fresh, pickled, and roasted— and a fantastic homemade garlic and lime dressing to take it to the next level.
Ingredients:
Caviar:
- ⅔ cup finely diced red onion
- 1-½ cups diced fresh bell peppers
- ⅓ cup diced jarred roasted red peppers
- ⅓ cup diced pickled jalapeño peppers, or other pickled peppers
- 1 15-oz can black beans, drained & rinsed
- 1 15-oz can black eyed peas, drained & rinsed
- 2 cups corn
- 1 cup diced fresh tomato
- ½ cup chopped fresh cilantro
- scoop-style tortilla chips for serving
Dressing:
- ⅓ cup avocado oil or other vegetable oil
- ⅓ cup seasoned rice vinegar
- 1 lime, juiced
- 3 cloves garlic, minced
- ¼ tsp garlic powder
- 1 tsp salt, or to taste
- 1 tsp white sugar
- 1-¼ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chipotle pepper, or to taste
Directions:
- Whisk oil, vinegar, lime juice, garlic, garlic powder, salt, sugar, cumin, paprika, and chipotle together in a large bowl and set aside until needed.
- Rinse diced onion well under cold water; drain well.
- Add bell peppers, roasted red peppers, jalapeños, black beans, black-eyed peas, corn, onion, and tomato to the bowl of dressing. Stir well, cover, and refrigerate for 2 to 12 hours, tossing occasionally.
- Before serving, stir in cilantro. Salt to taste. Serve with tortilla chips.
VQ note: This can be modified mightily! I personally love using a can of black beans and a can of pinto beans, as many colored bell peppers as possible, plus corn and cucumber and celery, and lots of jalapeño. You can also use a store-bought dressing for this! I recommend Bolthouse Farm cilantro avocado dressing. And Fritos Scoops for dipping.