Cowboy Caviar

Instructions

1. 1

   Drain and rinse the Black Beans and Black-Eyed Peas in a Colander under cold water. Shake off excess water and set aside. Drain the Corn and the Diced Tomatoes with Green Chiles thoroughly — press the tomatoes gently with a spoon to remove extra liquid so the dip doesn't get watery.

2. 2

   In a small Mixing Bowl, whisk together the Olive Oil, Red Wine Vinegar, Lime Juice, Granulated Sugar, Garlic Powder, Cumin, Chili Powder, Kosher Salt, and Black Pepper until the sugar and salt are fully dissolved and the dressing is emulsified. Taste and adjust — it should be bright, tangy, and slightly sweet. Set aside.

3. 3

   Finely dice the Red Bell Pepper and Green Bell Pepper, Red Onion, and Jalapeno. For a milder dip, remove all seeds and ribs from the Jalapeno. For more heat, leave some seeds in. Roughly chop the Cilantro.

4. 4

   Add the drained Black Beans, Black-Eyed Peas, Corn, and Diced Tomatoes with Green Chiles to a large Mixing Bowl. Add the diced Red Bell Pepper, Green Bell Pepper, Red Onion, Jalapeno, and Cilantro.

5. 5

   Pour the dressing over the bean and vegetable mixture. Stir gently with a Spatula until everything is evenly coated. Taste and adjust Kosher Salt, Lime Juice, or Granulated Sugar as needed.

6. 6

   Cover the bowl tightly with Plastic Wrap and refrigerate for at least 30 minutes before serving — this rest time is key. The flavors meld and deepen significantly as it chills. It tastes even better after 2–4 hours, or overnight.

7. 7

   If using Avocado, dice it just before serving and gently fold it in. Taste one more time for seasoning, then transfer to a serving Bowl. Serve with plenty of Tortilla Chips for scooping.

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