Summer Cowboy Caviar

Yield: 4-6

Author: MA Satterfield

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Summer Cowboy Caviar

Prep time: 30 MinCook time: 5 MinTotal time: 35 Min

Ingredients

• 1 can black beans, drained and rinsed
• 1 can chickpeas, drained and rinsed
• 1 can corn, drained and rinsed
• 1 can black eyed peas, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 bell pepper, diced
• 1 small red onion, diced
• 1/2 cup pico de gallo
• 1/2 cup pineapple mango salsa, purchased premade at Whole Foods
• 1/2 cup fresh chopped cilantro

Dressing

• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• Juice of 1 lime
• 1 tbsp sugar
• 2 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp chipotle powder
• Salt, to taste
• Pepper, to taste

Instructions

1. Prepare your ingredients. Drain and rinse all the canned goods. Dry them well and set aside.
2. Prepare the dressing. In a large bowl combine 1/2 cup olive oil, 1/4 cup white wine vinegar, juice of 1 lime, 1 tbsp sugar, 2 tsp cumin, 1 tsp garlic powder, 1/2 tsp chipotle powder, salt, and pepper to taste. Whisk well before pouring.
3. Prepare the cowboy caviar. In a large bowl, combine, black beans, pinto beans, corn, diced bell pepper, chickpeas, black eyed peas, diced red onion, pico de gallo, pineapple mango salsa, and cilantro. Pour as much dressing over the top to your liking then toss to combine. Serve immediately or store in the fridge until ready to serve. Enjoy with your favorite chip of choice!