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–+ servings
250ml Arizona Desert Southwest Olive Oil Blend for grilled meats and tacos
Garden Infuzions

Cowboy Caviar Dressed with Arizona Sonoran SW Desert Blend Olive Oil

A colorful, scoopable cowboy caviar tossed with beans, corn, peppers, lime, and Arizona Sonoran SW Desert Infused Olive Oil Blend for a bright Southwest-style party bowl.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American, Mexican-Inspired, Southwest
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can black-eyed peas, drained and rinsed
  • 1 1/2 cups sweet corn kernels thawed if frozen
  • 1 cup diced Roma tomatoes
  • 1 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1/2 cup finely diced red onion
  • 1 jalapeño seeded and finely diced
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup Arizona Sonoran SW Desert Infused Olive Oil Blend
  • 3 tablespoons fresh lime juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon lime zest
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • Tortilla chips for serving

Equipment

  • 1 Large mixing bowl For combining the beans, vegetables, and dressing
  • 1 Small mixing bowl For whisking the Southwest olive oil dressing
  • 1 whisk For emulsifying the lime, vinegar, and olive oil
  • 1 Cutting board For dicing vegetables
  • 1 Chef’s knife For chopping tomatoes, peppers, onion, jalapeño, and cilantro
  • 1 set Measuring cups and spoons For accurate dressing and vegetable measurements

Method
 

Instructions
  1. Add the black beans, black-eyed peas, corn, tomatoes, red bell pepper, green bell pepper, red onion, jalapeño, and cilantro to a large mixing bowl.
  2. In a small bowl, whisk together the Arizona Sonoran SW Desert Infused Olive Oil Blend, lime juice, red wine vinegar, lime zest, kosher salt, and black pepper until glossy and combined.
  3. Pour the dressing over the bean and vegetable mixture.
  4. Fold gently with a spatula until everything is evenly coated without crushing the beans.
  5. Taste and adjust with another pinch of salt, black pepper, or lime juice if needed.
  6. Let the cowboy caviar rest for 15 minutes at room temperature, or chill for up to 2 hours for a colder party-style dip.
  7. Stir once more before serving with tortilla chips.

Notes

For the cleanest flavor and texture, rinse the canned beans until the water runs mostly clear, then drain them well before mixing. Add avocado only right before serving if using, because it softens and browns during storage.

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