Cowboy Caviar
Ingredients
- ½ cup olive oil
- ⅓ cup granulated sugar
- ⅓ cup white wine vinegar
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 pound Roma tomatoes, seeded and diced
- 1 (15 ounce) can black eyed peas, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (11 ounce) can sweet corn, drained
- 1 red onion, diced
- ½ cup diced Certified SC Grown green bell pepper
- ½ cup diced Certified SC Grown red bell pepper
- 1 cup chopped fresh cilantro
Instructions
- In a large bowl, whisk together the olive oil, sugar, vinegar, chili powder, and salt until the sugar dissolves.
- Add the tomatoes, black eyed peas, black beans, corn, red onion, and bell peppers.
- Toss to coat evenly.
- Fold in the cilantro.
- Cover and refrigerate for at least 1 hour, or overnight, to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- Serves 8 to 10.
- Fresh South Carolina sweet corn may be substituted for canned corn when in season.
- Lightly blanch the kernels before adding them to the salad.
- The sugar can be reduced slightly if using especially sweet summer corn.
- Serve as a dip with tortilla chips or as a side salad alongside grilled meats.
