Ingredients Cowboy caviar 2 cans (14 ounces each) black-eyed peas, rinsed and drained, or 3 cups cooked black-eyed peas 1 can (14 ounces) black beans, rinsed and drained, or 1 cups cooked black beans 1 cups fresh or defrosted frozen corn kernels (about 2 ears of corn), or 1 can (14 ounces) corn, drained 1 cups chopped ripe tomatoes (about pound) 1 medium red, orange or yellow bell pepper, chopped cup chopped red onion (about small red onion) cup chopped cilantro, leaves and stems 1 to 2 jalapeos, ribs removed, seeded and finely chopped 1 avocado (optional) Italian dressing cup olive oil 3 tablespoons red wine vinegar or lime juice 2 medium cloves garlic, pressed or minced 1 to 1 teaspoons salt, to taste 1 teaspoon dried oregano teaspoon dried basil 1 teaspoon maple syrup or honey teaspoon red pepper flakes Freshly ground black pepper, to taste Instructions In a large serving bowl, combine the drained black-eyed peas, black beans, corn, chopped tomatoes, bell pepper, onion, cilantro and jalapeo
I usually have this recipe in regular rotation here along with my Greek dressing and Nioise dressing , but this one is the easiest of the three
- 100% of the tulle fabric used for this design is made from recycled plastic
"Yes, definitely," says Jazz
