Cowboy Caviar

Black bean salads are a staple of Southwestern cookouts. This Cowboy Caviar recipe from Maddie & Kiki’s BBQ Barn doubles up on the beans with the addition of black-eyed peas and brings an extra crunch with the garnish of tortilla chips. It’s like having all your favorite burrito fixings in the form of a healthy and delicious salad.

Ingredients:

• 1 14 oz can of black beans, drained and rinsed (397 ml)
• 1 14 oz can of black-eyed peas, drained and rinsed (397 ml)
• 1 12 oz can of corn, drained and rinsed (355 ml)
• 2 vine-ripened tomatoes, chopped
• 1 sweet bell pepper, finely chopped
• 4 scallions, chopped
• ½ cup cilantro leaves (125ml)
• 1 cup grated cheddar cheese (250ml)
• Tortilla chips for garnish

Dressing:

• 2 cloves of garlic, minced
• 1 chipotle chili, soaked, seeded, and finely chopped
• 1 teaspoon cumin (5ml)
• 2 teaspoons salt (10ml)
• 1 teaspoon black pepper (5ml)
• 3 tablespoons lime juice (45ml)
• ¼ cup olive oil (60ml)

Method:

• Place salad dressing ingredients into a small bowl.  Mix until well combined.
• In a large separate bowl mix together the black beans, black-eyed peas, corn, tomatoes, bell pepper, scallions, and some of the cilantro leaves.
• Toss dressing with bean mixture and let stand covered in the fridge for 1 hour.
• Before serving, top with grated cheddar cheese.
• Garnish with remaining fresh cilantro and tortilla chips.