Well tasty veganness for ya here.
15 mins | crowd pleaser | so easy
1 tin black-eyed beans, drained and rinsed
1 tin black beans, drained and rinsed
1 small red onion, finely diced
2 tomatoes, deseeded and diced
1 red pepper, diced
1 green pepper, diced
1 small tin sweetcorn, drained and rinsed
large bunch coriander
200ml olive oil
100ml white wine vinegar
2 dessertspoons unrefined ft golden granulated sugar
big shake chilli flakes
1 tsp salt
Address the dressing, whisk together all the ingredients in a large mixing bowl. Taste and adjust the sugar to chilli to salt, and oil to vinegar ratios as desired.
Then bung in beans, corn, and chopped veggies (not the coriander) and give it all a good stir to get everything well coated.
Then stir the coriander through, cover and chill for an hour in the fridge – well give it as long as you’ve got! Serve either chilled or at room temperature to rapturous hoards.
Beans, beans, beans.
In the Midwest, where this salad is from, indeed globally, this salad is known as Cowboy Caviar. We saw it on Pinterest by Culinary Hill. We switched up the dressing a little from Meggan’s, we used chilli flakes instead of powder, and reduced the sugar a teensy bit!