Cowboy Caviar

Storing and Planning Ahead

Keeps in the fridge for up to 4 days without the avocado. Drain off any liquid before serving. Do not freeze.

How to Make Cowboy Caviar

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1. Whisk the olive oil, vinegar, lime juice, garlic, cumin, sugar and salt in a small bowl until the sugar and salt have dissolved.

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2. Tip the black beans, black-eyed peas, sweetcorn, peppers, red onion, jalapeño, tomatoes and coriander into a large bowl.

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3. Pour over the dressing and toss until everything is coated.

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4. Cover and refrigerate for at least 1 hour, stirring once, so that the flavours can blend.

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5. Taste and adjust the salt and lime. Fold in the avocado just before serving and serve with tortilla chips.

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A Few Pointers

• Rinse the tinned beans and peas well. The liquid in the tin is starchy and salty, and it clouds the dressing.
• Dice the vegetables to about the size of the beans. A dip that is easy to scoop needs pieces that stay on the chip.
• Keep the avocado for the end. It turns brown and mushy if it sits in the acid for hours.

Good Alongside

Tortilla chips · Grilled chicken · Cold lager

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Questions About Cowboy Caviar

Cowboy Caviar Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.