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Cowboy Caviar

This month’s featured recipe is Cowboy Caviar—a delicious,nutrient-packed option that adds flavor to tacos or works greatas a dip!
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Course Salad
Servings 4

Ingredients
  

  • ½ cup olive oil
  • ¼ cup sugar or to taste see notes
  • ¼ cup white or red wine vinegar
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 lb. Roma tomatoes seeded and diced
  • 1 15- oz can black-eyed peas drained and rinsed
  • 1 11- oz can super sweet corn drained (see notes)
  • 1 15- oz can black beans drained and rinsed
  • ½ cup green bell pepper diced
  • ½ cup red bell pepper diced
  • 1 cup chopped cilantro or parsley
  • 1 red onion diced

Instructions
 

  • In a large bowl, whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt.
  • Add tomatoes, black-eyed peas, black beans, corn, red onion, and
  • green and red bell peppers. Stir to combine.
  • Stir in cilantro or parsley. Cover and chill until serving time

Notes

Note: Regular canned sweet corn or frozen corn may be substituted for the extra sweet
corn. The closest measurement for either option is ¾ cup, but feel free to use the whole
15-oz can of corn. • 1 sweet onion or a bunch of green onions may be substituted for the
red onion. • A single bell pepper may be substituted for the ½ cup each of chopped red
and green bell peppers. • Some prefer to add sugar in this recipe. If 1/4 cup of sugar
sounds like too much, feel free to use less. Perhaps add 1 tablespoon at a time. If it
becomes too sweet, add more vinegar and salt to taste to balance out the flavor
 
WIC-Cookbook-2020-FINAL-1.pdf