Cowboy Caviar

I know Cowboy Caviar (or whatever you like to call it) is a long-standing recipe that has been passed down in many of your families for years and years...but not in mine.

About a month ago, my husband's aunt brought this to snack on while we were up in Bear Lake (Utah) and I was addicted. It had only been about the second time I've tried it and I was officially hooked.

This is a perfectly light and tasty dip/salsa that is awesome to serve to large crowds at your next family or neighborhood barbecue. You could easily add more heat, more veggies or whatever you like to make this your own. It's a new favorite over here!

Cowboy Caviar

Adapted from AllRecipes

1 (15.5 oz.) can black beans, drained

1 (15.5 oz) can black-eyed peas, drained

1 (14.5 oz.) can diced tomatoes, drained

2 cups frozen corn kernels, thawed

1/2 medium onion, chopped

1/2 cup chopped pickled jalapeño peppers, optional for heat

1/2 tsp. garlic salt

1 cup Italian salad dressing

3/4 cup chopped cilantro

1. Mix beans, peas, tomatoes, corn, onion and peppers in a large bowl. Season with garlic salt. Stir in dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve. Serve with tortilla chips.