Cowboy Caviar

A veggie and bean-packed vegan cowboy caviar with a sweet, savory, and spicy sauce.

Course Appetizer, dip

Cuisine American

Keyword cowboy caviar, vegan cowboy caviar

Prep Time 30

Cooling Time 8

Total Time 8 30

Servings

Calories 109kcal

In a small saucepan, whisk together the sugar, oil, and apple cider vinegar. Bring the mixture to a slow boil, then turn off the heat. Stir well to ensure all the sugar dissolves, then set aside to cool.

While the dressing cools, drain and rinse the black-eyed peas and black beans, then add them to a large mixing bowl.
Drain the water from the can of corn and add the corn to the bowl.
Finely dice, 2 bell peppers, celery, red onion, and jalapenos and add them to the bowl.
When the dressing has cooled to room temperature, pour it over the beans and veggies and mix well. Add the juice of 3 limes and stir well again.
Cover with plastic wrap and refrigerate overnight or for at least 8 hours before serving.
To serve, use a slotted spoon to scoop the cowboy caviar into a serving bowl allowing some of the liquid to drain off of it.
Serve with corn chips. (Scoops work best.)

Plan ahead. This cowboy caviar is best when allowed to sit overnight or at least 8 hours before serving.
Be sure to chop the veggies into very small uniform pieces so can be served like a salsa.
The jalapenos will mellow a lot as they sit in the marinade. Feel free to omit them completely or just add 1/2 of one for a little spice. Peppers vary greatly in spice level, so you may choose to add more later.
While the cowboy caviar marinates, the veggies will release some of their juices, and you will have some excess liquid that you can spoon off or use a slotted spoon to scoop the caviar out of the bowl.