Did you know this healthy favorite was originally made by dietitian Helen Corbett? She moved to Texas and had never heard of black eyed peas! I can’t tell her thank you enough for giving me a staple New Years recipe!
This party favorite comes together quickly using canned dietitian-approved ingredients, grilled corn, and cotija cheese for flavor. It meets all Fully Mediterranean criteria: deliciously incorporating a variety of flavors, nutritious with high fiber ingredients, and easy to make for any party of occasion. Plus, I love turning my leftovers into simple bowls for lunch or dinner, toppings for tacos, or even a burrito. This recipe can last up to 4-5 days in your refrigerator for homemade happiness.
Texas Cowboy Caviar
You might wonder, “Why do people eat black-eyed peas and cabbage at the start of each year?” Well, they are considered good luck foods and thought to bring fortune and opportunity, and this is my favorite recipe that incorporates lucky and prosperous black-eyed peas.
Ingredients
- 1 15 oz can black eyed peas drained and rinsed
- 1 15 oz can black beans drained and rinsed
- 3 ears fresh corn (1 cup corn frozen)
- 1/2 red onion diced
- 1 red bell pepper diced
- 1 pint cherry tomatoes quartered
- 1 jalapeno seeded and minced
- 3 garlic cloves minced
- 1/4 cup cilantro chopped
- 1/2 cup cojita cheese crumbled
Cilantro Vinaigrette
- 1/4 cup cilantro chopped
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 lime juice
- salt and pepper to taste
Instructions
- Preheat a gas grill on high (or grill pan).
- Brush corn with olive oil and place on a preheated grill. Turn occasionally until corn is charred on all sides about 5-6 minutes. Set aside to cool and then cut off the cob.
- In a large bowl combine all of the ingredients.
- Make the vinaigrette and add to the bowl.
- Taste and adjust seasonings.
- Serve with corn chips or pita chips. Enjoy!
Tried and loved this recipe?Tag us @fullymediterranean!
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