Ingredients:

  • 1 (15-oz) can Black Beans, rinsed and drained
  • 1 (15-oz) can Black-Eyed Peas, rinsed and drained
  • 1 cup Sweet Corn (thawed if frozen, drained)
  • 1 large Red Bell Pepper, finely diced
  • 1 large Yellow Bell Pepper, finely diced
  • 1/2 medium Red Onion, finely diced
  • 1 small Jalapeño Pepper, finely diced (seeds removed for less heat)
  • 1/2 cup packed Fresh Coriander (Cilantro), chopped
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Fresh Lime Juice (approx. 2-3 limes)
  • 2 tablespoons Red Wine Vinegar
  • 1 tablespoon Granulated Sugar or Honey
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon Garlic Powder
  • 1 teaspoon Kosher Salt (or to taste)
  • 1/2 teaspoon Freshly Cracked Black Pepper

Instructions:

  1. Rinse the canned black beans and black-eyed peas thoroughly under cold water until the water runs clear. Drain them exceptionally well, blotting gently with a paper towel to ensure dryness. Transfer the beans and corn to a large mixing bowl.
  2. Finely dice the red and yellow bell peppers, red onion, and jalapeño pepper into uniform, small pieces. Add the diced vegetables and the chopped cilantro to the bowl containing the beans and corn.
  3. In a separate small bowl, whisk together all the vinaigrette ingredients: olive oil, lime juice, red wine vinegar, sugar, cumin, oregano, garlic powder, salt, and pepper until the mixture is slightly emulsified and the solids are dissolved.
  4. Pour the prepared vinaigrette over the salad mixture in the large bowl. Gently fold all the ingredients together using a spatula until everything is evenly coated. Avoid overmixing to prevent damaging the beans.
  5. Cover the bowl tightly and refrigerate for a minimum of 30 minutes, allowing the flavours to meld and marry. For best results, chill for 2-3 hours.
  6. Just before serving, stir the Cowboy Caviar mixture one last time. Taste and adjust the salt or lime juice as needed. Serve chilled with sturdy tortilla chips or as a vibrant side dish.