Description
A vibrant and flavorful Cowboy Caviar salad featuring a mix of beans, corn, and fresh vegetables tossed in a zesty vinaigrette. Perfect as a refreshing side dish or dip, this recipe is easy to prepare and great for gatherings or quick meals.
Ingredients
Scale
Vinaigrette
- ½ cup olive oil
- ½ cup vegetable oil
- ½ cup cider vinegar
- ½ cup white sugar
Main Salad Ingredients
- 1 (14 ounce) can pinto beans, rinsed and drained
- 1 (14 ounce) can black-eyed peas, rinsed and drained
- 1 (11 ounce) can white shoepeg corn, drained
- 1 red onion, chopped
- 2 stalks celery, chopped
- 1 red bell pepper, chopped
- ½ cup chopped cilantro
Instructions
- Prepare the vinaigrette: Combine olive oil, vegetable oil, cider vinegar, and sugar in a small saucepan. Bring the mixture to a boil, then remove from heat and allow it to cool to room temperature to develop flavor and dissolve the sugar.
- Mix the salad ingredients: In a large bowl, stir together the rinsed and drained pinto beans, black-eyed peas, white shoepeg corn, chopped red onion, celery, red bell pepper, and cilantro until evenly combined.
- Toss with vinaigrette: Pour the cooled oil and vinegar mixture over the bean and vegetable mixture. Toss thoroughly to ensure all ingredients are coated evenly with the dressing.
- Chill before serving: For the best taste and texture, refrigerate the Cowboy Caviar for at least 1 hour before serving. This allows flavors to meld beautifully.
Notes
- Chilling the salad before serving enhances the flavors.
- You can customize the vegetables based on availability, such as adding chopped jalapeños for extra heat.
- This dish can be served as a side salad or a dip with tortilla chips.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
