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Cowboy Caviar

homemade cowboy caviar in a serving bowl with a spoon surrounded by tortilla chips and bowls of salt and cilantro
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  0 min

Ingredients

  • 2 (15.5-ounce) cans unseasoned black eyed peas or Great Northern Beans, drained and rinsed
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 ½ cups fresh or frozen corn kernels, (see Note)
  • 12 ounces jicama, cut into ½-inch pieces
  • ¾ cup finely chopped red onion
  • 2 jalapeños, seeded and minced
  • ⅓ cup minced fresh cilantro leaves
  • 4 green onions, white and green parts, thinly sliced
  • ½ cup fresh orange juice, (from 2 oranges)
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons vegetable oil
  • 3 tablespoons seasoned rice wine vinegar
  • ½ teaspoon sea salt
  • Tortilla chips, for serving

Method

  1. In a large bowl, combine the jicama, black-eyed peas, bell peppers, corn, onion, jalapeños, cilantro, green onions, orange juice, olive oil, vegetable oil, vinegar, and salt. 
  2. Let sit refrigerated for up to 1 hour to let the flavors meld or serve immediately with tortilla chips alongside.

Notes

  1. Do not buy seasoned black eyed peas, as they’re sometimes seasoned with bacon. You can substitute frozen or dried black eyed peas. For dried: soak 1 heaping cup overnight in plenty of water. Drain and rinse, then simmer, covered, in salted water until tender, about 45 minutes. Drain, cool completely before using. For frozen: prepare 3 cups according to package instructions. 
  2. For fresh corn, 1 ear equals about ¾ cup kernels. Boil the corn for about 3 minutes. Drain and rinse in cold water just until cool enough to handle, then slice the kernels off the cobs.