Cowboy Caviar
A simple to make, full of bright beautiful colors with a sweet yet tangy flavor, and it can be enjoyed as a salad or a dip.
Ingredients
Vinaigrette
- 1/3 Cup Oil I used avocado oil, but a good olive oil will work just as well.
- 2 Tbsp Real Maple Syrup
- 3 Tbsp Balsamic Vinegar
- 1/4 tsp Salt
- 1/4 tsp Ground Black Pepper
Caviar
- Oil I used a little avocado oil to saute the vegetables.
- 1 Cup Frozen Corn
- 1 tsp Minced Garlic
- 1 large Sweet Onion
- 1 15oz. Can Black-eyed Peas You can substitute with pinto beans.
- 1 15oz. Can Black Beans
- 1 Red Bell Pepper
- 4 small to medium sized Roma Tomatoes
- 3 tsp Jalapenos I used canned. You can also add more or least to your caviar.
- 1/4 Cup Fresh Cilantro
- Salt and Pepper to taste.
Instructions
- In a medium sized skillet add enough oil to saute the vegetables.
- Dice the onion into small pieces and add to the skillet.
- Next, add to the frozen corn to the skillet.
- Cook everything at a medium high heat until the vegetables are slightly browned.
- Remove the skillet from the heat to cool.
Prepare the Vinaigrette
- In a pint canning jar, combine the oil, balsamic vinegar, maple syrup, salt, and pepper.
- Cover and shake until emulsified, set aside.
- Drain and rinse the beans, add to a large bowl.
- Clean and dice the bell pepper and tomato, scooping out the insides of the tomato (save for another recipe, such as How to make a customizable Vegan Chili), add everything to the large bowl.
- Add the sauteed vegetables and jalapenos to the large bowl and toss everything together.
- Drizzle the vinaigrette over the vegetables and stir to combine.
- Cover the bowl and place into the refrigerator for at least 2 hours or longer.
- Before serving, clean and dice the fresh cilantro and toss into the caviar.
Notes
How to serve this Cowboy Caviar
You can enjoy this "caviar" as a dip for chips or crackers.
Add it on top of a main dish as a condiment.
Or enjoy it on a bed of lettuce as a salad.