Cowboy Caviar
Bright and punchy with just the right kick, this cowboy caviar is equal parts dip, salad, and side.
Foto: Once Upon a ChefIngredients
- 1 cup diced red onion, from 1 small onion ()
- 2 ears fresh corn (see note if you’d prefer to use frozen or canned)
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can black eyed peas, drained and rinsed
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 tablespoon sugar
- 1/2 cup vegetable oil
- 3 tablespoons red wine vinegar
- 2 tablespoons lime juice, from 1 lime
- 1/3 cup chopped fresh cilantro
- 2 tablespoons diced jalapeño peppers (from a jar; see note)
Steps
Place the onions in a small bowl and cover with cold water. Let sit while you prep the rest of the salad.
Bring a large pot of salted water to a boil. Boil the corn for about 3 minutes until tender-crisp, being careful not to overcook. Drain and let cool. Place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels off the cobs. (The dish towel dries the corn and catches the kernels as you cut so they don’t roll all over the place.)
Drain the red onion and add to a large bowl. Add the corn, black beans, black eye peas, bell pepper, garlic, salt, cumin, paprika, sugar, oil, vinegar, lime juice, cilantro, and jalapeño peppers; mix well to combine. Cover and chill in the refrigerator for a few hours or overnight.
Taste and adjust the seasoning, if necessary. Serve at room temperature or slightly chilled.
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