Cowboy Caviar

• servings: 12 servings
• active time: 25 minutes
• total time: 4 hours 25 minutes

Ingredients

15 ounces black beans (1 can, rinsed and drained)

15 ounces black eyed peas (1 can, rinsed and drained)

1 ½ cups sweet corn (frozen, thawed)

1 red pepper (chopped)

1-2 jalapeno pepper (seeded and chopped)

¼ cup olive oil

2 Tablespoons red wine vinegar

2 Tablespoons lime juice (1 lime, plus more as desired)

2 cloves garlic (minced)

½ teaspoon black pepper (freshly ground)

½ teaspoon kosher salt

½ teaspoon cumin

½ teaspoon chili powder (optional)

1 pint grape tomatoes (halved (drained if necessary))

¼ cup green onion (sliced)

¼ cup cilantro (finely chopped, plus more for garnish)

1 avocado (*diced, optional)

1 box crackers (*optional)

1 package tortilla chips (*optional)

Directions

In a small bowl, whisk together all Cowboy Caviar Dressing ingredients.

Add beans, black eyed peas, corn, red pepper, jalapeno, to a large bowl. Add dressing and toss well. Cover and refrigerate 4 hours or overnight.

About ½ hour before serving, stir in tomatoes, green onions, and cilantro.

Serve with avocado*, crackers, and tortilla chips.

Nutrition

• Calories: 279 kcal
• Total Fat: 12 g
• Saturated Fat: 2 g
• Trans Fat: 1 g
• Sodium: 271 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 8 g
• Total Sugars: 5 g
• Protein: 9 g