Garden Cowboy Caviar

For your next casual get-together, make this dip the night before and serve it as an appetizer when your guests arrive.

Garden Cowboy Caviar
Yields: 8-10 servings
  • 4 cups low-sodium chicken broth
  • 3½ teaspoons kosher salt, divided
  • ¾ teaspoon ground black pepper, divided
  • 2 cups fresh black-eyed peas
  • 1 cup fresh yellow corn kernels
  • 3 small jalapeño peppers, seeded and diced
  • 2 large plum tomatoes, diced
  • ¾ cup diced cucumber
  • ½ cup diced red onion, rinsed and drained
  • ¼ cup chopped fresh cilantro
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons sugar
  • Tortilla chips, to serve
  • Garnish: chopped fresh cilantro
  1. In a large Dutch oven, bring broth, 3 teaspoons salt, and ½ teaspoon pepper to a boil over medium-high heat. Add peas; reduce heat to medium. Cover and cook until tender, about 30 minutes, adding corn during last 10 minutes of cooking. Drain well.
  2. In a large bowl, stir together pea mixture, jalapeño, tomatoes, cucumber, onion, and cilantro until combined.
  3. In a small bowl, whisk together vinegar, oil, sugar, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Add to vegetable mixture, stirring to coat. Cover and refrigerate for at least 3 hours or overnight. Serve with tortilla chips. Garnish with cilantro, if desired.



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