Cowboy Caviar

60

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Head Coach of FSU Baseball, Mike Martin Jr. in the kitchen with Chef Mike Smith creating a favorite tailgate recipe dip.

Roasting Bell peppers on a natural gas grill add to the fresh flavors of this quick recipe that is simple to make. Chef Mike enjoys cooking with natural gas for controlling temperature and even cooking.

Cowboy Caviar is a favorite tailgate item because it can be made the night before the game, throw it in the cooler with chips and be good to go.

INGREDIENTS

3 tablespoons apple cider vinegar
2 Jalapeno peppers, seeded and diced
2 teaspoons honey
6 tablespoons extra virgin olive oil
2 15 oz cans of black-eyed peas, rinsed and drained
2 15 oz cans of black beans, rinsed and drained
1 cup frozen corn, thawed
½ cup fresh cilantro, roughly chopped
4 scallions, chopped
2 plum tomatoes, seeded and chopped
Tortilla chips for serving
Salt & pepper to taste

INSTRUCTIONS

1. Wash the red pepper(s) in cold water and pat dry. 

2. Lightly oil the pepper and place on the preheated grill.  Turn the pepper every 2-3 minutes until you have a good char on all sides of the pepper.

3. Remove from grill and place the pepper in a bowl and cover. Let rest for 5-10 minutes while you are preparing the other items. 

4. Whisk together the vinegar, honey, ½ teaspoon of kosher salt, and black pepper to taste.  Whisk in the oil to make a smooth dressing.

5. Add black-eyed peas, black beans, corn, cilantro, jalapeño, scallions, tomatoes,and grilled red pepper.  Toss to coat in the dressing.

NOTES

Season to taste w/ additional salt and pepper if necessary.  Cover and refrigerate for at least 1 hour to blend flavors together.  Serve with tortilla chips.