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Easy Cowboy Caviar -- An Easy Summer Staple

Cowboy Caviar

This hearty, flavorful dip is made of fresh and canned vegetables and marinated in a vinaigrette dressing.

Course Appetizer, picnic
Cuisine American
Keyword black-eyed peas, corn, Dip, party food
Prep Time 20 minutes
Cook Time 1 day

Ingredients

  • 2 cans black-eyed peas
  • 2 cans corn
  • 2 tomatoes (medium, finely chopped)
  • 1 bell pepper (finely chopped)
  • 1 yellow onion (finely chopped)
  • 4 green onions (sliced)
  • 1-2 jalapeno peppers (seeded & minced)
  • 1-2 cloves garlic (minced)
  • 1 cup Italian dressing
  • 1/3 cup cilantro (chopped)
  • garlic salt
  • onion salt

Instructions

  1. Open cans of black-eyed peas and corn and dump into the colander (or drain with the can strainers) and rinse. Add to the mixing bowl.

  2. Finely chop the tomatoes, bell pepper and onion. Add to the mixing bowl.

  3. Slice the green onions. Mince the jalapeno peppers and garlic. Add to the mixing bowl.

  4. Measure out one cup of Italian dressing and add to the mixing bowl.

  5. Add a couple of shakes of garlic salt and/or onion salt and stir.

  6. Stir the mixture well, cover and refrigerate for at least 24 hours.

  7. When you are ready to serve, drain the mixture, add the cilantro and mix to incorporate.

  8. Spoon the mixture into a serving bowl. Serve with tortilla or corn chips for dipping.