---
name: Cowboy Caviar
source: https://cooking.nytimes.com/recipes/1021230-cowboy-caviar
author: Margaux Laskey
---

>> author: Margaux Laskey
>> source: https://cooking.nytimes.com/recipes/1021230-cowboy-caviar
>> serves: 8 cups

Make the dressing: In a medium bowl, whisk @olive oil{¼%cup}, @red wine vinegar{¼%cup}, @garlic cloves, minced{3-4}, @granulated sugar{1%tsp}, @kosher salt{½%tsp} and @black pepper{½%tsp} to combine.

Add @plum tomatoes, cored and diced{3}, @red onion, finely diced{¼%cup}, @black beans, rinsed{1%15-oz can}, @black-eyed peas, rinsed{1%15-oz can}, @corn kernels{1½%cups} (fresh from 2–4 cobs, or thawed frozen), @bell pepper, seeded and finely diced{1} (red, green, or yellow), @jalapeño, seeded and finely diced{1}, and @cilantro leaves and tender stems, chopped{⅓%cup}. Toss to combine and season with salt and pepper to taste. Cover and refrigerate for 2 hours before serving.

To serve, toss well and season to taste. Sprinkle with @scallion, chopped{1} (optional) and serve with @tortilla chips{}.