Cowboy Caviar
12 servings
servings25 minutes
active time4 hours 25 minutes
total timeIngredients
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
Serving Size
-
Calories
279 kcal
Total Fat
12 g
Saturated Fat
2 g
Unsaturated Fat
-
Trans Fat
1 g
Cholesterol
-
Sodium
271 mg
Total Carbohydrate
36 g
Dietary Fiber
8 g
Total Sugars
5 g
Protein
9 g
12 servings
servings25 minutes
active time4 hours 25 minutes
total time