My daughter was absolutely obsessed with making cowboy caviar this summer. This recipe made a large volume. The leftovers were perfect to have available to eat as a side, a dip, or over salad greens. Everyone loved it.
This version was adapted from The New York Times, contributed by Margaux Laskey. We ate it with tortilla chips and grilled chicken sausages for dinner. 🙂 I served the diced mango as an additional topping on the side to please everyone in my crowd.
Yield: 8 cups
- 5 T olive oil
- 4 T freshly squeezed lime juice or red wine vinegar
- 3 to 4 garlic cloves, minced
- 1 tsp granulated sugar
- Kosher salt and freshly ground black pepper
- 1/2 beefsteak tomato, seeded, cored, and diced plus 1/2 cup cherry tomatoes, halved (or any combination of tomatoes resulting about 1 cup diced)
- 1/2 red onion, finely diced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans or black-eyed peas, drained and rinsed
- 1 1/2 cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces)(I used kernels from 3 ears of corn)
- 1 red, orange, or yellow bell pepper, seeded and finely diced
- 1 jalapeño, seeded and finely diced
- 1/2 cup chopped cilantro leaves and tender stems, plus more for garnish, if desired
- 1 avocado, diced, optional
- 4 oz feta cheese, crumbled, optional
- 1 mango, diced, optional
- 1-2 scallions, white and green parts, chopped, for garnish, optional
- tortilla chips, for serving
- Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper to combine.
- Cut the corn kernels off the cob directly into the bowl with the dressing.
- Add the tomatoes, red onion, black beans, pinto/black-eyed peas, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste.
- Cover with plastic wrap and refrigerate for 2 hours before serving.
- To serve, toss well and season to taste. Add the diced avocado, crumbled feta, and diced mango, if using.
- Transfer to a serving dish. Sprinkle with scallions and serve with tortilla chips. (Alternatively, the avocado can also be served over the top.)