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Simple Recipes for Every Day

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

  • 12 ounces jicama, cut into ½-inch pieces
  • 2 (15.5 ounce) cans black eyed peas or black beans, drained and rinsed (see Note)
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 ½ cups fresh or frozen corn kernels, (see Note 2)
  • ¾ cup finely chopped red onion
  • 2 jalapeños, seeded and minced
  • ⅓ cup minced fresh cilantro leaves
  • 4 green onions, 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, red onion, jalapeños, cilantro, green onions, orange juice, olive oil, vegetable oil, vinegar, and salt. 
  2. Serve right away or let sit for at least 60 minutes before serving, to allow the flavors to meld. Toss, before serving with tortilla chips alongside for scooping.

Notes

  1. Do not buy seasoned black eyed peas. They are sometimes seasoned with bacon which doesn’t taste ideal in this recipe. You can also sub frozen or dried black eyed peas in this recipe. For dried black eyed peas, take 1 heaping cup and soak them in plenty of water overnight. Drain them and give them a good rinse. In a medium pot set over medium heat add the beans along with plenty of water, seasoned with salt. Bring to a boil then reduce heat and let simmer, covered until beans are tender, about 45 minutes. Drain them and let them cool completely before adding them to the cowboy caviar. You can find frozen black eyed peas in the freezer section at most grocery stores, and prepare 3 cups according to package instructions (they usually need to be boiled before use).
  2. One ear of corn equals about ¾ cup kernels. So you will need 2 corn cobs for this recipe. Bring a medium pot of water to a boil. Add the corn and cook until just tender, about 3 minutes. Drain and rinse in cold water just until cool enough to handle. Slice the kernels off the cobs.