Cowboy Caviar with Honey Chipotle Dressing by Cookingwitbritt

Ingredients

• 15 oz black beans, drained and rinsed
• 15 oz chickpeas, drained and rinsed
• 15 oz rotel (diced tomatoes with green chilies), drained
• 1.5 cup frozen super sweet corn, thawed
• 1 bell pepper, diced
• 0.5 red onion, finely diced
• 1 jalapeno, minced
• 0.5 cup fresh cilantro, chopped
• 1 cup olive oil
• 0.25 cup red wine vinegar
• 1 tbsp chipotle peppers in adobo, minced
• 1 tbsp honey
• 0.5 lime, juiced
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 0.5 tsp dried oregano
• 0.5 tsp black pepper
• 1 tbsp water

Instructions

1. Combine the drained black beans, chickpeas, Rotel, thawed corn, diced bell pepper, red onion, and minced jalapeno in a large mixing bowl.
2. Whisk together the olive oil, red wine vinegar, minced chipotle, honey, lime juice, onion powder, garlic powder, smoked paprika, oregano, black pepper, and water in a separate small bowl until emulsified.
3. Pour the dressing over the bean mixture and toss thoroughly to coat.
4. Fold in the fresh cilantro and let the salad sit for 15 minutes to allow the flavors to meld before serving.
5. Serve chilled with tortilla scoops.