Prep time:20 min

Cook time: N/A

1 can of black beans, rinsed and drained
1 can of black-eyed peas, rinsed and drained
1 can sweet corn
½ cup cilantro, chopped
½ cup red bell pepper, diced
½ cup orange bell pepper, diced
½ cup red onion, diced
1 tsp. chili powder
½ tsp. sea salt
¼ cup sugar
½ cup olive oil
⅓ cup white wine vinegar
1 fresh lime, squeezed
¼ tsp. garlic powder

Cooking Instructions: Drain, rinse, and pat dry the beans and corn. Transfer to a large bowl. Add the remaining ingredients to the beans and corn mixture. Stir to combine. Chill overnight and serve cold or at room temperature. Serve with tortilla chips or corn chips (Fritos). 

Any special instructions: Much better when made at least a day in advance. It keeps well for up to a week… although honestly, it rarely lasts that long once people start digging in! 

What inspired you to make this dish? There’s something about summer gatherings that calls for a recipe that’s easy, fresh, and guaranteed to disappear fast...and this Cowboy Caviar is exactly that! I love this dish because it’s colorful, inexpensive, quick to throw together, and perfect for everything from a backyard barbecue to a Fourth of July celebration.