Cowboy Caviar


  • 1 can (15.5 ounces) black beans, rinsed and drained
  • 1 can (15.5 ounces) black eyed peas, rinsed and drained
  • 1 can (11 ounces) Mexicorn 
  • 2 small tomatoes, seeded and diced
  • 2 jalapeños, seeded and finely diced
  • 3/4 cup diced bell pepper (any color)
  • 1/2 cup red onion, finely diced
  • 1/3 cup olive oil
  • 1/4 cup lime juice
  • 1 tablespoon honey
  • 1/2 tablespoon dried cilantro
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • salt and pepper to taste


  1. In a large bowl, combine the beans, peas, corn, tomatoes, peppers and onion.
  2. In a small bowl or glass measuring cup, whisk together the oil, lime juice and honey.
  3. Stir in the herbs and spices, adjusting as needed to your preferred tastes.
  4. Pour the liquid mixture over the bowl containing the vegetables and toss gently until evenly coated.
  5. Refrigerate for at least an hour before serving with your favorite tortilla chips, as a salad topper or as a side dish.

The original recipe for this incredibly tasty salsa can be found here.

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