Cowboy Caviar Salsa
Author: Becky's Best Bites
Serves: 8
- 2 (15oz.) cans black-eyed peas (use fresh if you wish, they just need to be cooked first)
- 1 (15oz.) can black beans (use dried if you wish, they just need to be cooked first)
- 2 cups corn (fresh or frozen)
- ½ cup red onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 3 scallions, chopped finely
- ½ cup cilantro, chopped
- 1tbsp. extra virgin olive oil
- 1 tsp. crushed red pepper flake
- Zest and juice of two limes
- Sea salt, fresh ground pepper and crushed red pepper flake to taste.
- Add all ingredients in a large bowl and toss to combine. Refrigerate for at least 1 hour up to overnight. Adjust seasonings as needed.
- Serve with tortilla chips, pita chips, as a topping for burgers or as a side for grilled meat.
Recipe by Becky's Best Bites at https://beckysbestbites.com/cowboy-caviar-salsa/
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