Cowboy Caviar with Black Eyed Peas
Y’all are gonna love this fresh, summer Cowboy Caviar!
This is a great recipe for the hot months, no cooking required, and it has fresh summer corn, fresh peas and some great summer flavors. I love to eat it with Frito’s Scoops Chips
12oz bag of frozen black eyed peas (about 2 C)
2 ears fresh summer corn-raw, cut off cob
1 can Rotel, drained
1/2 C diced red onion
1 small red bell pepper-diced
1 jalapeno-seeded and diced
1/4 to 1/2 C fresh cilantro-chopped
1/4 good olive oil or avocado oil
juice of 1 lime (2 if needed)
1 tsp garlic powder
1 tsp cumin
1 tsp sugar (fine granulated)
2 tsp kosher salt
Avocado- diced for garnish-optional
NOTE: can sub 2 cans black eyed peas, drained, and 1 can corn, drained
For the frozen peas, cook ahead of time per package, drain, and let get cool. Be sure to not overcook the peas. Set aside.
Grab a large mixing bowl and add the peas once they are cool
Shuck corn off cob and add to bowl
Now, drain the Rotel can and add in.
Dice your onion, pepper, and jalapeno, add in, gently mixing the ingredients as you go.
Chop cilantro and add to mix.
Add all the dry seasonings, then the oil and lime(s). Mix well.
Taste, and re season if needed. Add avocado here if using.
Transfer to serving bowl and serve with corn ships like Frito’s Scoops