#Comfort Cooking

Cowboy Caviar

February 05, 2018

This is the BEST dip, and it makes a lot.  I can only make it when I know there will be others to share it with, or I will eat it all myself.

Here is the cast of characters:

1/2 cup olive oil                                    
1/3 cup white wine vinegar
1/3 cup sugar
1 teaspoon chili powder
1 teaspoon salt
1 pound Roma tomatoes, seeded and diced
1 (15 oz.) can black-eyed peas, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
1 (11 oz.) can shoepeg corn, rinsed and drained
1 red onion, diced
1 green pepper, diced
1 red pepper, diced

In a bowl whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt.

In a large bowl combine tomatoes, black-eyed peas, black beans, corn, red onion and peppers.  I went ahead and cup up that yellow pepper from the above picture and added it, too.  Because really, when was I going to use that pepper otherwise?

Pour the vinegar/oil/sugar stuff over the top and stir it all together.

Isn't that lovely?  Cover and chill at least one hour or overnight to blend flavors.  Serve with chips.  I prefer the Scoops, so I can just scoop up a bunch of this in one bite.

All right, now I've made it, so you need to come quick and help me eat it.  To be honest, I don't want to open the bag of Scoops until you're here, because - well, you know, I'll eat it ALL before you get here.


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