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Cowboy Caviar
Course: Appetizer
Servings: 4
Ingredients
  • 3 tbsp Apple Cider Vinegar
  • 2 Jalapeno Peppers seeded and diced
  • 2 tsp Honey
  • 6 tbsp Extra Virgin Olive Oil
  • 2 15 oz Cans of Black-eyed peas rinsed and drained
  • 2 15 oz Cans of Black Beans rinsed and drained
  • 1 Cup Frozen Corn thawed
  • 1/2 Cup Fresh Cilantro roughly chopped
  • 4 Scallions chopped
  • 2 Plum Tomatoes seeded and chopped
  • Tortilla Chips for serving
  • Salt & Pepper to taste
Instructions

  1. Wash the red pepper(s) in cold water and pat dry. 

  2. Lightly oil the pepper and place on the preheated grill.  Turn the pepper every 2-3 minutes until you have a good char on all sides of the pepper.

  3. Remove from grill and place the pepper in a bowl and cover. 
    Let rest for 5-10 minutes while you are preparing the other items. 

  4. Whisk together the vinegar, honey, ½ teaspoon of kosher salt, and black pepper to
    taste.  Whisk in the oil to make a smooth
    dressing.

  5. Add black-eyed peas, black beans, corn, cilantro, jalapeno, scallions, tomatoes,
    and grilled red pepper.  Toss to coat in
    the dressing.

Recipe Notes

Season to taste w/ additional salt and pepper if necessary.  Cover and refrigerate for at least 1 hour to blend flavors together.  Serve with tortilla chips.