Elanna Myers

Cowboy Caviar - the perfect side for your summer BBQ! Typically cowboy caviar is made with blackeye peas and red onion, but my grocery store was out so I swapped those for pinto beans and shallot! I also doubled this recipe since I was preparing food for a larger BBQ. Ingredients: 1 can black beans, drained and rinsed 1 can pinto beans, drained and rinsed 2 cans corn, drained 1 red bell pepper, diced 1 jalapeno, finely diced 1 shallot (or red onion), diced 1 cup cherry tomatoes, quartered 1/2 cup cilantro, chopped 1/4 cup olive oil 3 tablespoons red wine vinegar Juice of 2 limes 1 garlic clove, minced 1/2 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon salt 1/4 teaspoon black pepper Instructions: 1. Char the corn in a cast iron pan for a few minutes, until lightly browned. 2. In a large bowl, combine black beans, pinto beans, bell pepper, tomatoes, corn, shallots, jalapeno, and cilantro. 3. Whisk together the olive oil, red wine vinegar, lime juice, garlic, chili powder, cumin, salt, and pepper. 4. Pour dressing over the beans and vegetable mixture, then toss to combine. 5. Serve with tortilla chips. Optional add-ins: avocado, cotija cheese, more cilantro #cowboycaviar #sidedish #bbqfood #cooking #foodcontent