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Cowboy Caviar


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  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes (plus 10 minute NPR)
  • Total Time: 30 minutes
  • Yield: 8-10 servings 1x

Description

Cowboy Caviar is a fresh and colorful dip that is perfect to serve at any party. Everyone will be asking you for the recipe! This version uses ingredients you can get any time of the year. 


Ingredients

Scale
  • 1 cup dried black eyed peas (or 2 cans, see note)
  • 1 (0.6 oz) package Good Seasons Zesty Italian salad dressing mix
  • 1/4 cup white vinegar
  • 3 Tbsp water
  • 1/2 cup canola or vegetable oil
  • 1 (14.5 oz) can corn, drained
  • 1 (14.5 oz) can petite diced tomatoes
  • 1/2 tsp garlic salt
  • 1/4 cup chopped cilantro
  • 2 green onions, diced
  • 1/41/2 cup chopped pickled tame jalapenos

Instructions

  1. For dried black eyed peas: add 3 cups water, 1 teaspoon salt and 1 cup dried black eyed peas into your Instant Pot. Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid. Drain and rise the black eyed peas in a colander. Set in the refrigerator until cooled.
  2. In a large bowl add the black eyed peas, Italian salad dressing mix, vinegar, 3 Tbsp water, oil, corn, tomatoes, garlic salt, cilantro, green onions and jalapenos. Stir. 
  3. The longer you let it sit the better it will taste. I suggest letting it sit in the refrigerator for about 30 minutes. But if you can’t wait you can eat it right away (guilty). Serve with tortilla chips. 

Notes

For canned black eyed peas: drain and rinse in a colander. Then start with step 2.

  • Category: Side
  • Method: Instant Pot