Recipe courtesy of Yellowstone: The Official Dutton Ranch Family Cookbook; Photo by © Waterbury Publications Inc.

Rodeo Cowboy Caviar

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VINAIGRETTE

• ⅓ cup olive oil
• ¼ cup red wine vinegar
• 2 cloves garlic, minced
• 1 tsp sugar
• ½ tsp kosher salt
• ½ tsp freshly ground black pepper

• 1 can (15 oz) black-eyed peas, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup fresh corn kernels (from 2 ears) or frozen, thawed
• 2 large plum tomatoes, cored, seeded and diced
• ½ small red onion, finely chopped
• 1 red bell pepper seeded and finely chopped
• 1 jalapeño, seeded and finely chopped
• ½ cup cilantro, chopped, plus extra for garnish
• 2 scallions, sliced, white and green parts
• Kosher salt and freshly ground black pepper
• Tortilla chips

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Prepare the vinaigrette: In a jar with a tight-fitting lid combine the oil, vinegar, garlic, sugar, salt and pepper. Cover and shake vigorously until emulsified.

In a large bowl toss the black-eyed peas, black beans, corn, tomatoes, onion, bell pepper and jalapeño. Cover and refrigerate for at least 2 hours, or up to overnight.

When ready to serve, add the cilantro and scallions and toss to combine. Season with salt and pepper. Top with additional cilantro and serve with tortilla chips for scooping. Makes 6 to 8 servings.