Ingredients
Scale
FOR THE CHILI LIME VINAIGRETTE:
- 2 cloves garlic, grated
- 1 teaspoons sugar
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 3/4 teaspoon chili powder
- 1/3 cup lime juice, freshly squeezed
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
FOR THE COWBOY CAVIAR:
- 1¾ cup sweet corn, thawed if frozen
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned black eyed peas, or use pinto beans, drained and rinsed
- 2 to 3 roma tomatoes, seeded and finely diced
- 1 orange bell pepper, seeded and finely diced
- 1 yellow bell pepper, seeded and finely diced
- 2 jalapeños, remove seeds and ribs for less heat
- 1 medium red onion, finely diced
- 1/3 cup chopped cilantro
- 2 small avocados, diced
Instructions
MAKE THE CHILI LIME VINAIGRETTE:
- In a glass jar or bowl, add garlic, sugar, kosher salt, ground cumin, coriander, chili powder, lime juice, olive oil and balsamic vinegar.
- Secure a lid and shake or use a whisk to combine.
MAKE THE COWBOY CAVIAR:
- Add corn to a dry skillet. Heat on medium heat. Cook undisturbed for 2 to 3 minutes or until a good char forms. Stir and repeat for another 2 to 3 minutes until charred in spots. Remove off of the heat and let cool.
- In a large bowl add black beans, black eyed peas (or pinto beans), tomatoes, bell peppers, corn, jalapeños, red onion and cilantro.
- Pour in the chili lime vinaigrette and toss to coat.
- Add avocado last (if using) and gently toss to combine.
- Tatse test using the chips you will be serving this with and then season with more salt if desired.