You can easily substitute frozen corn for the canned, green bell peppers for the red, or leave out half the peppers if you prefer less heat. Bell peppers are generally sweet, but occasionally you will get a little bite. I like how customizable this recipe is, though I think the dressing is what really drives it home. Don’t skimp on the vinegar, that’s what gives this caviar that cowboy tang! I can’t thank the people at Culinary Hill enough for such a creative recipe. It may just be my new party go-to. Give this a try – you won’t be sorry you did.

 

Ingredients

1/2 cup olive oil

1/3 cup sugar

1/3 cup white wine vinegar

1 teaspoon chili powder

1 teaspoon salt

1 pound Roma tomatoes, seeded and diced

1 (15 ounce) can black-eyed peas, drained and rinsed

1 (15 ounce) can black beans, drained and rinsed

1 (11 ounce) can super sweet corn, drained

1 red onion, diced

1/2 cup diced green bell pepper

1/2 cup diced red bell pepper

1 cup chopped cilantro (from 1 bunch)

 

Instructions

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

Add tomatoes, black-eyed peas, beans, corn, red onion, and bell peppers. Stir to combine.

Stir in cilantro. Cover and chill at least 1 hour or overnight to blend flavors. Serve chilled or at room temperature.

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Quick tip: You may find that the sweet corn adds plenty of sweetness to the recipe, and that you don’t want the sugar. Be sure to give it a try both ways if you don’t care for it as is. If it’s too sweet the first time, try adding a splash more vinegar.

Recipe and image courtesy of Culinary Hill