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Spicy Cowboy Caviar

Made With:

Recipe Info

1 can (15.5 oz) black beans, drained and rinsed
1 can (15.5 oz) pinto beans, drained and rinsed - Substitutesblack eyed peas
1 can (15 oz) sweet corn, drained
1 medium red bell pepper, chopped (about 1/4-inch dice)
2 stalks celery, finely chopped
1 cup cherry tomatoes, quartered
1/4 cup finely chopped red onion
1/2 cup light olive oil
1/2 cup cider vinegar
2 tablespoons fresh lime juice
1/4 cup granulated sugar
1/4 cup Frank's RedHot® Original Cayenne Pepper Hot Sauce - SubstitutesFrank's RedHot® Pineapple Hawaiian Wings Sauce
1/4 teaspoon McCormick® Onion Powder
1/4 teaspoon McCormick® Garlic Powder
1/2 teaspoon salt
1/2 teaspoon McCormick® Pure Ground Black Pepper
2 tablespoons finely chopped fresh cilantro, to garnish

(per serving)

$12.49

$5.49

$6.49

$6.99

Mix beans, corn, bell pepper, celery, tomatoes and onion in large bowl.
Whisk remaining ingredients (except cilantro) in small bowl. Pour over bean mixture, tossing to mix well.
Cover. Refrigerate at least 1 hour (best overnight). Mix well. Sprinkle with cilantro. Serve cold or at room temperature with tortilla chips for dipping.

Test Kitchen Tips:

Make it your own – stir in chopped roasted red peppers, pimentos, diced green chilies, chopped pineapple, or chopped avocado.
Switch it up and use whatever beans you have on hand, like black eyed peas or chickpeas.
For extra smoky flavor, add 1/2 teaspoon McCormick® Smoked Paprika to the marinade.