Cowboy Caviar
Bright, crunchy, and a little sweet-spicy — a crowd-pleasing dip-salad hybrid built on black beans, mango, and a tangy lime-honey dressing.
Ingredients
- 2 ½bell peppers(2–3, chopped)
- ½red onion(chopped)
- 2 cupscorn(fresh, frozen-thawed, or canned and drained)
- 1 canblack beans(drained and rinsed)
- 1 canblack-eyed peas(drained and rinsed)
- 1mango(peeled and diced)
- 4 ozfeta(block-style, crumbled)
- 2jalapeños(seeded and minced)
- 2 tbspcandied jalapeños(roughly chopped)
- 1 canblack olives(drained and sliced)
- ⅓ cupolive oil
- 3 tbspwhite wine vinegar
- 3limes(juiced)
- 1 tsptaco seasoning(or to taste)
- 1 pinchblack pepper(to taste)
- 2 ½ tbspspicy honey(2–3 tbsp)
- 1 pinchsugar
- 2avocados(diced — add at serving time only)
Method
- 01
Drain and rinse the 1 can black beans and 1 can black-eyed peas; drain and slice the 1 can black olives. Set all three aside.
- 02
Chop the 2–3 bell peppers and ½ red onion into a small, uniform dice and add to a large mixing bowl.
- 03
Add the 2 cups corn, black beans, black-eyed peas, and black olives to the bowl.
- 04
Peel and dice the 1 mango and add it to the bowl along with the 2 minced jalapeños and 2 tbsp candied jalapeños.
- 05
Crumble the 4 oz feta over the top of the bowl and gently fold everything together.
- 06
In a small bowl or jar, whisk together the ⅓ cup olive oil, 3 tbsp white wine vinegar, juice of 3 limes, 1 tsp taco seasoning, black pepper, 2–3 tbsp spicy honey, and 1 pinch sugar until fully combined.
- 07
Pour the dressing over the salad and toss well to coat. Taste and adjust seasoning.
- 08
Cover and refrigerate for at least 15 minutes to let the flavors meld.
- 09
Just before serving, dice the 2 avocados and fold them in gently so they hold their shape.
Adapted from public domain & community sources