Cowboy Caviar
|
For the Dressing:
1/3 cup MOV Extra Virgin Olive Oil 1/4 cup MOV Lambrusco Wine Vinegar 4 garlic cloves, minced 1 tablespoon Honey Salt and Pepper to taste For the Salad: 3 cherry tomatoes, diced or halved 1/2 red onion, diced 1 (15-ounce) can black beans, rinsed 1 (15-ounce) can black-eyed peas, rinsed 1-1/2 cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces) 1 bell pepper, seeded and diced 1 jalapeño, diced 1 avocado, diced 1/2 cup chopped cilantro Tortilla chips and quartered limes, for serving |
|
Directions:
Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, honey, salt and pepper to combine.
Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño, avocado and cilantro. Toss to combine and season with salt and pepper to taste. Cover and refrigerate for 2 hours before serving.
Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, honey, salt and pepper to combine.
Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño, avocado and cilantro. Toss to combine and season with salt and pepper to taste. Cover and refrigerate for 2 hours before serving.