Print the recipe for Cowboy Caviar

If the print dialogue doesn't open automatically, click the button below or click 'File > Print...'

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, diced ½ inch pieces
  • 2 cans black eyed peas, drained and rinsed (see note 1)
  • 1 small green bell pepper, cored and chopped
  • 1 small red bell pepper, cored and chopped
  • 1 small yellow bell pepper, cored and chopped
  • 2 cobs of corn, cooked
  • 3 tablespoons rice wine vinegar
  • ¾ cup minced red onion
  • ⅓ cup minced cilantro
  • ½ cup fresh orange juice
  • 4 green onions thinly sliced, about ¼ cup
  • 3 tablespoons canola oil
  • 3 tablespoons olive oil
  • ½ teaspoon sea salt
  • 1-2 jalapeños, seeded and minced (optional, depending on if you'd like it spicy)
  • Tortilla chips for serving

Method

  1. In a large bowl add all of the ingredients and toss to combine. Let sit for at least 60 minutes before serving.

  2. Toss well before serving alongside tortilla chips.

Note 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 dried beans in this recipe. Take 1 heaping cup of dried black eyed peas 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 and 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.