Description
This Best Ever Cowboy Caviar is a vibrant, zesty salad combining beans, corn, fresh vegetables, and a tangy, sweet vinaigrette. Perfect as a refreshing side or party appetizer, it’s served chilled for maximum flavor and crunch.
Ingredients
Scale
Dressing
- ½ cup olive oil
- ½ cup vegetable oil
- ½ cup cider vinegar
- ½ cup white sugar
Salad
- 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 Dressing: Combine the olive oil, vegetable oil, cider vinegar, and white sugar in a small saucepan. Bring the mixture to a boil, then remove from heat and allow it to cool to room temperature. This creates a sweet, tangy vinaigrette that will flavor the salad.
- Mix the Salad Ingredients: In a large bowl, stir together the rinsed and drained pinto beans, black-eyed peas, drained white shoepeg corn, chopped red onion, celery, red bell pepper, and cilantro until well combined.
- Toss with Dressing: Pour the cooled oil and vinegar mixture over the bean and vegetable mixture. Toss gently but thoroughly to coat all the ingredients evenly with the dressing.
- Chill and Serve: For the best flavor, chill the cowboy caviar in the refrigerator before serving. This helps the flavors meld together and makes it a refreshing dish.
Notes
- This recipe is best served chilled, so refrigerate for at least an hour before serving.
- You can substitute black beans or kidney beans if preferred.
- Adjust sugar quantity in the dressing to taste if you prefer it less sweet.
- Serve as a side dish with grilled meats or as a dip with tortilla chips.
