Cowboy Caviar

🥘 Ingredients

• olive oil ¼ cup
• red wine vinegar ¼ cup
• garlic cloves, minced 3-4
• granulated sugar 1 tsp
• kosher salt ½ tsp
• black pepper ½ tsp
• 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
• bell pepper, seeded and finely diced 1
• jalapeño, seeded and finely diced 1
• cilantro leaves and tender stems, chopped ⅓ cup
• scallion, chopped 1
• tortilla chips

1. 1

   >> author: Margaux Laskey
2. 2

   >> source: https://cooking.nytimes.com/recipes/1021230-cowboy-caviar
3. 3

   >> serves: 8 cups
4. 4

   Make the dressing: In a medium bowl, whisk olive oil , red wine vinegar , garlic cloves, minced , granulated sugar , kosher salt and black pepper to combine.
5. 5

   Add plum tomatoes, cored and diced , red onion, finely diced , black beans, rinsed , black-eyed peas, rinsed , corn kernels (fresh from 2–4 cobs, or thawed frozen), bell pepper, seeded and finely diced (red, green, or yellow), jalapeño, seeded and finely diced , and cilantro leaves and tender stems, chopped . Toss to combine and season with salt and pepper to taste. Cover and refrigerate for 2 hours before serving.
6. 6

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