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Parve
Easy
8 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
Far from a new dish, cowboy caviar has recently seen a resurgence in current food trends. Sometimes called Texan caviar or Mexican caviar, Cowboy Caviar’s origin dates back to 1940, created by Texan Helen Corbitt. It was given its name as a humorous comparison to true caviar, which is an hors d’oeuvre that is quite a bit pricier to prepare or buy. Regardless of its origin or popularity, Cowboy Caviar is the kind of dish you’ll want to make again and again, no matter the season, occasion, or crowd.
1 and 1/2 cups canned black beans, drained and rinsed
1 and 1/2 cups canned black-eyed peas, drained and rinsed
2 cups cherry tomatoes, halved
1 cup corn kernels
1 red bell pepper, diced
1 medium jalapeño pepper, finely chopped
juice of 1 lime (or about 2 tablespoons Heaven & Earth Lime Juice)
2 large avocados, diced
1/4 cup fresh, cleaned cilantro
Heaven & Earth Tortilla Chips, for serving
2 tablespoons Tonnelli Red Wine Vinegar
2 tablespoons oil
1 teaspoon Pereg Cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon Manischewitz Honey
1 and 1/2 teaspoons salt
In a large bowl, stir together black beans, black-eyed peas, tomatoes, corn, pepper, jalapeño, and lime juice.
Prepare the dressing: In a small bowl, whisk together dressing ingredients.
Pour the dressing over the bean mixture and mix. Fold in the avocado and cilantro. Serve with tortilla chips.
Styling and Photography by Sina Mizrahi
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