Black bean salads are a staple of Southwestern cookouts. This Cowboy Caviar recipe from Maddie & Kiki’s BBQ Barn [1] 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.