salad:
1 (15-ounce) can black-eyed peas, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
5 cloves garlic, minced
3 vine tomatoes
1 yellow or orange bell pepper, seeded and diced
2 jalapeno peppers, seeded and minced
1/4 medium red onion, diced
1 cup thawed frozen corn kernels
1/4 cup chopped fresh bandhania |
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INSTRUCTIONS
vinaigrette: Place all the ingredients in a large bowl and whisk until
well-combined.
cowboy caviar: Add the black-eyed peas, black beans, garlic, tomatoes,
bell pepper, jalapeño, red onion, corn and bandhania to the bowl of dressing and
toss until well-coated. Refrigerate for at least 1 hour, then toss again and
garnish with cilantro. Serve with tortilla chips, on a salad, or in a tortilla.
serves 8 to 12 as an appetizer
There are a lot of variations of the original recipe by Helen Corbitt. Thus one
is mine
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