Cowboy Caviar is just a cute name for a marinated black-eyed pea salad.
It's quick to throw together and the flavor is fresh and spicy. Try this as an appetizer with baked pita or tortilla chips, as a topping on beef tacos, in a low-carb wrap as a sandwich filling or as a side dish with any Southern or Southwestern-style meal.
2 cans black-eyed peas, rinsed and drained
1 can Mexicorn, drained
1 can diced tomatoes with chiles (such as Ro-Tel brand), drained
1 medium red onion, peeled and chopped
1/2 English (hothouse, seedless--wrapped in plastic) cucumber, chopped
1/2 English (hothouse, seedless--wrapped in plastic) cucumber, chopped
2 stalks celery, chopped
Handful of fresh cilantro leaves, chopped
Salt and pepper, to taste
2 cloves garlic, peeled and minced
Kraft Basil Parmesan Vinaigrette salad dressing to moisten the ingredients
Mix all the ingredients in a glass or stainless steel bowl; cover and refrigerate for at least two hours to allow the flavors to blend.
Yum!
