Photo by: Kim Shaieb
If you’re looking for a hearty gluten-free side dish, then cowboy caviar is a serious contender! I love all the textures, flavors, and colors in this recipe. Someone introduced it to me years ago at a gathering, so I thought I’d share it. I’m not a huge raw onion fan, but I think it makes the recipe much better.
Frozen corn is better than canned but use what you have if you’re in a pinch. Hopefully you have most of the ingredients on hand and I recommend fresh, local produce when available. The olive oil should be in a glass bottle and from one source only (Italy or Spain.) Standards drop considerably when there are multiple countries listed on the bottle.
Main Ingredients:
2 (15 oz) cans black-eyed peas, rinsed & drained (organic)
1 (15 oz) can black beans, rinsed & drained (organic)
1 ½ cups frozen corn thawed
1 cup tomatoes chopped (I used Roma)
1 medium orange bell pepper cut up
½ red onion chopped
3 Tbsp cilantro chopped
Dressing:
1/3 cup of quality olive oil (I’ve been using Smash Kitchen brand)
3 Tbsp red wine vinegar
2 cloves of garlic minced
1 tsp salt
1/2 tsp black pepper
1 to 2 tsp Italian seasoning
2 tsp real maple syrup
A few shakes of red pepper flakes (optional)
Instructions:
*Add the main ingredients to a large bowl.
*Whisk dressing in a separate bowl and mix all ingredients.
*Let the salad chill for a few hours in the fridge for best results! Lasts about 3 days.
*Stir before serving and add salt and pepper as needed.
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