Cowboy Caviar

(Yields 6 cups of dip)


  • 3 tablespoons olive oil
  • Zest of 1 lime
  • Juice of 1 lime
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1 (15-ounce) can black-eyed peas, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 4 cloves garlic, minced
  • 2 medium Roma tomatoes, diced
  • 1 medium orange bell pepper, seeded and diced
  • 1/2 medium jalapeño pepper, seeded and minced (optional)
  • 1/4 medium red onion, diced
  • 1 1/2 cup fresh or thawed frozen corn kernels
  • Chopped fresh cilantro for garnish


  1. Place olive oil, lime zest, lime juice, salt, cumin, chili powder, oregano, and black pepper in a large bowl and whisk until combined.
  2. Combine black-eyed peas, black beans, garlic, tomatoes, bell pepper, jalapeño pepper, red onion, and corn in the same large bowl and mix to combine.
  3. Put dish in refrigerator and let sit for at least an hour.
  4. Garnish with chopped cilantro when ready to serve.
  5. Serve with tortilla chips, as a salad, with a fried egg, or in tacos!