Cowboy Caviar Salad

My cousin Lois makes a fine bean salad, but, I kinda think I like this one a bit better (sorry, Lois!).

Starting out with a can each of black beans, black-eyed peas, and corn, then allowed to marinate with a lime juice and oil dressing, this salad comes together quickly, and the flavor improves the longer you let it rest.

The lime juice dressing is also wicked refreshing, so perfect for a warm weather gathering of friends and family.

•1 can black eyed peas
•1 can black beans
•1 can corn
•Pickled sliced jalapeños
•Shredded carrots
•Red onion, diced
•2 tbsp lime juice
•1 tbsp veggie oil
•1/2 tsp salt
•1/2 tsp black pepper

Peruvian Red Pearl Peppers
•Avocado, sliced
•Chopped fresh parsley or cilantro
•2 tbsp lime juice
•1 tbsp veggie oil

Drain and rinse the canned veggies, then add to a large boil with the onion, jalapeño slices, and carrots. Toss with the lime juice, oil, and salt and pepper, then cover and stash in the fridge for a couple of hours.

When ready to serve the salad, toss in the remaining ingredients, lime juice, and oil.



This entry was posted in Salad and tagged , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.