Cowboy Caviar with Honey Vinaigrette - Talley Farms Box

Ingredients

• Vegetarian
• 2 tomatoes cut into ½ inch cubes
• 1 (15 oz) can black -eyed peas drained and rinsed
• 1 (15 oz) black beans drained and rinsed
• 1 (15 oz) can white Cannellini beans drained and rinsed
• 4 ears of corn (shuck and steam for 5 minutes) then cut off cobb (this you can do ahead)
• ½ red onion diced
• 1 green bell pepper diced
• 1 red bell pepper diced
• 2 – 3 Avocado’s diced
• 1 cup cilantro chopped
• Salt and pepper to taste
• 2 tbsp. red wine vinegar
• 2 tbsp. fresh lime juice (1-2 limes)
• 2 tbsp. honey
• ¼ cup plus 2 tbsp. vegetable oil
• 2 garlic cloves, roughly chopped
• ¼ tsp dried oregano
• ½ tsp cumin
• ¾ tsp salt
• ¼ tsp black pepper
• Shuck corn and steam in a steamer for 5 minutes. Let cool – cut the kernels off the cob in strips.
• Meanwhile, place the chopped red onions in a small bowl and cover with water. Let sit about ten minutes, then drain completely in a sieve and set aside.
• Place the beans in a sieve; run under cold water to rinse well. Let drain completely and set aside.
• Add the beans, red onion, red and green bell pepper and cilantro.
• Make the dressing by combining all of the ingredients in a blender or mini food processor, process until smooth.
• Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or, preferably, overnight.
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