Mexican Jalapeno Lime Cowboy Caviar

Special thanks to our Oakville team who cooked up this recipe. Try it at home to celebrate our Grilling for Gold tour of Mexico this May.

INGREDIENTS:

DRY RUB

• Ted Reader Bonedust seasoning
• 1/3 cup seasoned rice vinegar
• ¼ cup Blues Hog Jalapeno lime ranch
• 3 cloves garlic, minced
• 1 teaspoon salt, or to taste
• 1 teaspoon white sugar
• 1 ¼ teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chipotle pepper, or to taste

CAVIAR

• 2/3 cup finely diced red onion
• 1 ½ cups diced fresh bell peppers
• 1/3 cup diced jarred roasted red peppers
• 1/3 cup diced pickled jalapeño peppers, or other pickled peppers
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can black eyed peas, drained and rinsed
• 2 cups frozen corn
• 1 cup diced fresh tomato
• 1/2 cup chopped fresh cilantro

DIRECTIONS:

1. Whisk avocado oil, rice vinegar, Blues Hogs Jalapeno lime ranch, garlic, garlic powder, salt, sugar, cumin, paprika, and chipotle together in a large bowl and set aside until needed.
2. Rinse diced onion well under cold water; drain well.
3. Add bell peppers, roasted red peppers, jalapeños, black beans, black-eyed peas, corn, and tomato to the bowl of dressing. Add red onion, stir well, cover, and refrigerate for 2 to 12 hours, tossing occasionally.