This Cowboy Caviar recipe is one of my favorite recipes to bring to a potluck or BBQ. Black beans, black eyed peas, avocado, tomatoes, and shoepeg corn tossed in a light zesty Italian dressing.
1(15 ounce) can black eyed peas, drained and rinsed
1(15 ounce) can black beans, drained and rinsed
1can shoepeg corn, drained and rinsed (see note)
4-5Roma tomatoes, seeds removed and diced or 1 pint grape tomatoes, quartered
2-3diced avocados, ripe but still firm
4green onions, sliced thin
around 1/2 to 3/4 cup Zesty Italian dressing
1/2bunch cilantro, chopped finely
juice of 1-2 limes
ground pepper and kosher salt to taste
Instructions
Drain and rinse the black eyed peas, black beans, and corn. Add to a large bowl. Add the tomatoes and cilantro to the bowl. Slice the green onions finely and add to the bowl. Dice the avocado and squeeze a little of the lime juice over the avocados so they don't brown as quickly. Squeeze the rest of the lime juice into the bowl. Add the Italian dressing and stir to coat all the ingredients. Add salt and pepper to taste.
Chill in the refrigerator until cold and flavors have marinated together. This is best served the same day as prepared. Serve with tortilla chips.
Video
Notes
Source: Sheri DenneyYou can also use regular corn or grilled corn when in season.If making this ahead of time add everything but the avocado and when you add the avocado squeeze a little lime juice over them so they don't brown as quickly.