Homemade Cowboy Caviar

Name: Homemade Cowboy Caviar
Prep time: 25 min
Total time: 25 min
Yield: 10 servings
Cuisine: Tex-Mex
Ingredients: 1 can (15 oz) (425 g) canned black beans, drained, rinsed well, and patted dry; 1 can (15 oz) (425 g) canned black-eyed peas, drained, rinsed well, and patted dry; 1½ cups (250 g) sweet corn kernels, canned (drained) or thawed frozen, well drained and patted dry; 1 large (about 8 oz) (225 g) red bell pepper, seeded and cut into ¼-inch (6 mm) dice; ½ medium (80 g) red onion, finely diced (about ½ cup); 1 medium (30 g) jalapeño, seeded and minced (leave some ribs in for more heat); 2 medium (180 g) Roma tomatoes, seeded and cut into ¼-inch (6 mm) dice; ½ cup (10 g) fresh cilantro, leaves and tender stems, chopped; 1 large (200 g) ripe avocado, pitted and cut into ½-inch (1.25 cm) cubes, added just before serving (optional); ⅓ cup (80 ml) extra-virgin olive oil; ¼ cup (60 ml) red wine vinegar; 2 tbsp (30 ml) fresh lime juice, freshly squeezed (about 1 large lime); 2 cloves (6 g) garlic, finely grated or minced; 1 tbsp (21 g) honey; 1 tsp (1 g) dried oregano; ½ tsp (½ g) dried basil; ½ tsp (1 g) ground cumin; ¾ tsp (3 g) kosher salt, plus more to taste; black pepper, freshly ground, to taste (about ¼ teaspoon); 10 oz (280 g) tortilla chips, sturdy scoop-style or restaurant-style

From the MyKitchenBank Kitchen

A colorful, crunchy bean salad-dip of black beans, black-eyed peas, sweet corn, bell pepper and red onion, tossed in a zesty homemade Italian-style dressing. It gets better as it marinates, and it's perfect with tortilla chips.

Prep: 25 min
Cook: —
Wait: 2 hr
Total: 2 hr 25 min
Makes: About 7 cups (10 servings as a dip, ⅔ cup each)

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Ingredients

10 servings

For the salad
1 can (15 oz) (425 g) canned black beans, drained, rinsed well, and patted dry
1 can (15 oz) (425 g) canned black-eyed peas, drained, rinsed well, and patted dry
1½ cups (250 g) sweet corn kernels, canned (drained) or thawed frozen, well drained and patted dry
1 large (about 8 oz) (225 g) red bell pepper, seeded and cut into ¼-inch (6 mm) dice
½ medium (80 g) red onion, finely diced (about ½ cup)
1 medium (30 g) jalapeño, seeded and minced (leave some ribs in for more heat)
2 medium (180 g) Roma tomatoes, seeded and cut into ¼-inch (6 mm) dice
½ cup (10 g) fresh cilantro, leaves and tender stems, chopped
1 large (200 g) ripe avocado, pitted and cut into ½-inch (1.25 cm) cubes, added just before serving (optional)
For the Italian dressing
⅓ cup (80 ml) extra-virgin olive oil
¼ cup (60 ml) red wine vinegar
2 tbsp (30 ml) fresh lime juice, freshly squeezed (about 1 large lime)
2 cloves (6 g) garlic, finely grated or minced
1 tbsp (21 g) honey
1 tsp (1 g) dried oregano
½ tsp (0.5 g) dried basil
½ tsp (1 g) ground cumin
¾ tsp (3 g) kosher salt, plus more to taste
black pepper, freshly ground, to taste (about ¼ teaspoon)
To serve
10 oz (280 g) tortilla chips, sturdy scoop-style or restaurant-style

Equipment (8)

Large mixing bowl (at least 3-quart / 3 L)
Large colorful colander or fine-mesh strainer
Small bowl or jar with lid for the dressing
Whisk or fork
Chef's knife and cutting board
Citrus juicer or fork for squeezing limes
Rubber spatula
Airtight storage container

Steps

Before you start

Plan on at least 2 hours of marinating time; 4 hours is even better for flavor.
Drain and rinse the canned beans and peas very well in a colander so the dip isn't gluey or salty.
Pat the beans and corn dry with paper towels so the dressing clings and the dip doesn't turn watery.
If using frozen corn, thaw it fully first and drain off any liquid.

1
Prep the beans and corn
- Tip the black beans and black-eyed peas into a colander and rinse under cold running water for about 30 seconds, tossing gently, until the water runs clear and no foam remains.
- Shake well, then spread the beans, peas and corn on a clean towel or paper towels and pat dry.
- Transfer to a large (3-quart / 3 L) mixing bowl.
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Ready when: Beans look matte and dry on the surface, with no pooling liquid on the towel.
Tip: Rinsing removes the canning liquid that makes the dip slimy and overly salty.
2
Dice the vegetables
- Cut the bell pepper, red onion and Roma tomatoes into ¼-inch (6 mm) dice so every scoop gets a bit of everything.
- Scoop the seeds and watery pulp out of the tomatoes first.
- Halve the jalapeño, scrape out the seeds, and mince it very finely.
- Chop the cilantro.
- Add all of these to the bowl with the beans.
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Ready when: Vegetable pieces are roughly the same size as the corn kernels.
Tip: Wash your hands well after handling jalapeño and avoid touching your eyes.
3
Whisk the dressing
- In a small bowl or lidded jar, combine the olive oil, red wine vinegar, lime juice, grated garlic, honey, oregano, basil, cumin, salt and several grinds of pepper.
- Whisk vigorously (or shake the jar for 20 seconds) until the honey dissolves and the dressing looks slightly cloudy and blended.
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Ready when: No honey stuck to the bottom of the bowl and the dressing is emulsified.
Tip: Taste a drop on a chip: it should taste a little too tangy and salty on its own, since the beans will mellow it.
4
Toss together
- Pour all of the dressing over the bean and vegetable mixture.
- Fold gently with a rubber spatula for about 1 minute, scraping up from the bottom, until every piece is glossy and evenly coated.
- Don't mash the beans.
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Ready when: All ingredients are glossy with dressing and a little pools at the bottom of the bowl.
5
Marinate in the fridge
- Cover the bowl tightly and refrigerate for at least 2 hours, and up to 4 hours for the best flavor.
- Stir gently once about halfway through so the dressing redistributes.
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Ready when: The red onion tastes mellow rather than harsh, and the beans taste seasoned through.
Tip: Chilling also firms the vegetables so the dip stays crunchy.
6
Adjust and add avocado
- Stir the salad and taste a bean with a piece of pepper.
- Add up to ¼ teaspoon more salt, a squeeze of lime, or a splash of vinegar if it tastes flat.
- If using avocado, gently fold in the cubes now, just before serving, so they stay green and intact.
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Ready when: Bright, tangy, lightly salty and balanced, with a gentle sweetness.
Tip: Cold food needs a bit more seasoning than room-temperature food, so always re-taste after chilling.
7
Serve
- Spoon the cowboy caviar into a serving bowl using a slotted spoon so excess dressing stays behind (spoon a little back over the top for shine).
- Serve with sturdy tortilla chips on the side, or spoon over grilled chicken, tacos or rice bowls.
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Tip: Serve in a chilled bowl set over a bowl of ice if it will sit out at a party for more than 1 hour.

Good to know

Tips

Dice everything small and uniform so each chip scoop holds a mix of beans, corn and vegetables.
For a milder onion bite, soak the diced onion in cold water for 5 minutes, then drain and pat dry before adding.
Use sturdy scoop-style tortilla chips; thin chips snap under the heavy beans.
For smoky depth, char the corn in a dry skillet over medium-high heat for 4 to 5 minutes and cool before adding.

Make ahead

"Make the salad (without avocado) up to 2 days ahead and keep it covered in the fridge; flavor improves after the first day. Stir before serving and add avocado and fresh cilantro at the last minute."

Storage & reheating

"Refrigerate in an airtight container for up to 4 days (without avocado; with avocado, eat within 1 day). Serve cold or let it sit at room temperature for up to 1 hour. Not recommended for freezing, as the vegetables turn soft and watery. No reheating needed."

Substitutions

canned black-eyed peas → canned pinto beans or chickpeas. Use the same amount, rinsed and dried; flavor changes slightly but texture stays hearty.
honey → maple syrup or agave. Use the same amount; makes the dressing vegan-friendly.
red wine vinegar → apple cider vinegar or white wine vinegar. Use the same amount; apple cider vinegar is a touch fruitier.
red onion → thinly sliced scallions (green onions). Use about ½ cup (50 g) for a milder bite.