Cowboy caviar


Michael Lanari

Kitchen & Bath Concepts


3 tablespoons cider vinegar

2 tablespoons finely chopped pickled jalapeno plus 1 tablespoon brine

1 teaspoon honey

Sea salt and freshly ground black pepper

5 tablespoons extra-virgin olive oil

One 15-ounce can black-eyed peas, rinsed and drained

One 15-ounce can black beans, rinsed and drained

1 cup frozen or canned corn, thawed or drained

1/2 cup roughly chopped fresh cilantro

4 green onions, chopped

2 plum tomatoes, seeded and chopped

1 red bell pepper, stemmed, seeded and chopped

Tortilla chips, for serving


Whisk together the vinegar, pickled jalapeno brine, honey, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Whisk in the oil to make a smooth dressing.

Add the black-eyed peas, black beans, corn, cilantro, pickled jalapeno, onions, tomatoes and bell pepper. Toss to coat in the dressing. Season to taste with additional salt and pepper. Cover and refrigerate at least 1 hour to blend the flavors before serving. Serve with tortilla chips for scooping.

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