Instead, it offered a sharp, tangy flavor that rounded out the dressing as a whole
Cowboy Caviar Equipment Ingredients 1 cups cooked black beans, drained and rinsed 1 cups cooked black-eyed peas, drained and rinsed 1 cups fresh or thawed frozen corn kernels 2 Roma tomatoes, diced (about 1 heaping cup) 1 red bell pepper, stemmed, seeded, and diced cup diced red onion 1 jalapeo pepper, finely chopped cup chopped fresh cilantro, reserve some for garnish 2 large avocados, pitted and diced Tortilla chips, for serving Dressing cup extra-virgin olive oil 2 tablespoons red wine vinegar Juice of 1 lime, plus more wedges for serving 1 teaspoons sea salt 1 teaspoon sugar 2 garlic cloves, grated 1 teaspoon ground cumin Freshly ground black pepper Instructions In a large bowl, stir together the black beans, black-eyed peas, corn, tomatoes, bell pepper, onion, jalapeo, and most of the cilantro
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