Delicious and nutritious, I'd never know there were beans in it :) NYTimes Cooking - https://cooking.nytimes.com/recipes/1020433-cowboy-caviar
Ingredients
For the Dressing
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- 3 to 4 garlic cloves minced
- 1 teaspoon granulated sugar
- Kosher salt and black pepper
For the Salad
- 3 plum tomatoes cored, seeded if desired, and diced
- ½ red onion finely diced (about ¾ cup)
- 1 15-ounce can black beans, rinsed
- 1 15-ounce can black-eyed peas, rinsed
- 1½ cups fresh corn kernels from about 2 to 4 cobs or thawed, drained frozen sweet corn (about 8 ounces)
- 1 red green or yellow bell pepper seeded and finely diced
- 1 jalapeño seeded and finely diced
- ½ cup chopped cilantro leaves and tender stems plus more for garnish, if desired
- 1 scallion white and green parts, chopped, for garnish (optional)
- Tortilla chips for serving
Instructions
- Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, ½ teaspoon salt and ½ teaspoon pepper to combine.
- Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 2 hours before serving.
- To serve, toss well and season to taste. Sprinkle with scallions and serve with tortilla chips.