Sriracha Cowboy Caviar

Here’s What You’ll Need:

• 1/4 cup olive oil

• 2 tablespoons lime juice

• 1/2 cup Yellowbird Sriracha (we used Organic here, but Classic is great, too!)

• 2 tablespoons honey

• 1 teaspoon cumin

• 1/2 teaspoon chili powder

• Salt and pepper, to taste

• 1 can black-eyed peas, drained and rinsed

• 1 can black beans, drained and rinsed

• 1 can corn, drained

• 1 red bell pepper, diced

• 1/2 red onion, diced

• 1 jalapeño, seeded and minced

• 1/4 cup chopped fresh cilantro

• 1/4 cup chopped fresh parsley

• 1 avocado, diced

• More Yellowbird Sriracha, for drizzling

Instructions: 

1. In a medium bowl, whisk together olive oil, lime juice, Yellowbird Sriracha, honey, cumin, chili powder, salt, and pepper until the dressing is smooth and glossy.

2. In a large bowl, mix black-eyed peas, black beans, corn, red bell pepper, red onion, jalapeño, cilantro, and parsley.

3. Pour the Sriracha-lime dressing over the bean mixture and toss everything together until evenly coated.

4. Cover the bowl and refrigerate for at least 1 hour (or up to 24 hours) to let the flavors mingle.

5. When ready to serve, gently fold in diced avocado.

6. Drizzle with extra Yellowbird Sriracha just before serving for a final touch of sweet heat.