Cowboy Caviar
This Tex-Mex cowboy caviar dip has black-eyed peas, beans, fire roasted corn, and vegetables tossed in a tangy taco dressing. Serve this vegetarian appetizer with tortilla or corn chips.
Servings: 8
Equipment
- Large Mixing Bowl with Cover
- Mixing Spoon or Rubber Spatula
- Mason Jar or Salad Dressing Bottle
Ingredients
- 1 15oz can Black-eyed Peas, drained and rinsed
- 1 15oz can Tri-Color Beans, drained and rinsed
- 1 15oz can Fire Roasted Corn, drained and rinsed
- 1 10oz can Rotel Mexican Style, drained
- ½ cup Red Onion, finely chopped
- 1 cup Mini Peppers, chopped
- 2 tablespoon Cilantro, finely chopped
- 2 tablespoon Jalapeños, finely chopped
Taco Vinaigrette Dressing
- ¼ cup Avocado Oil
- 2 tablespoon Red Wine Vinegar
- 2 teaspoon Honey
- 1 teaspoon Garlic Powder
- 1-2 tablespoon Taco Seasoning
- Salt and Pepper
Instructions
Make Taco Vinaigrette Dressing
- In a mason jar or salad dressing bottle add oil, vinegar, honey, garlic powder, taco seasoning, salt and pepper.
- Shake the dressing for about 2 minutes. It should be well mixed and thickened. Keep refrigerated until ready to use.
Make Caviar Dip
- In a large mixing bowl add beans, black-eyed peas, and corn. Make sure they have been rinsed and drained well.
- Add rotel into the mixing bowl. Make sure it has been drained well.
- Add red onion, mini peppers, cilantro, and jalapeños.
- Pour the taco vinaigrette.
- Stir the dip until it is well mixed and evenly coated with the vinaigrette.
- Store in the fridge, in an airtight container for at least an hour before serving.
- Serve with tortilla and corn chips. Enjoy.