Umami Recipes
Umami Recipes

Cowboy Caviar

12 servings


20 minutes

total time


3 Roma tomatoes (seeds removed, diced)

2 ripe avocados (diced)

⅓ cup red onion (diced)

15 oz black beans (rinsed and drained)

15 oz black eyed peas (rinsed and drained)

1 ½ cups frozen sweet corn

1 bell pepper (diced (I used half a green and half a red, but color doesn’t matter))

1 jalapeno pepper (seeds removed, diced into very small pieces)

⅓ cup Cilantro (finely chopped)

⅓ cup olive oil

2 tablespoons lime juice (fresh preferred)

2 tablespoons red wine vinegar

1 teaspoon sugar

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon garlic powder

Tortilla chips (for serving)


Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.

In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.

Pour dressing over other ingredients and stir/toss very well.

Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.


Serving Size



214 kcal

Total Fat

11 g

Saturated Fat

1 g

Unsaturated Fat


Trans Fat





248 mg

Total Carbohydrate

23 g

Dietary Fiber

8 g

Total Sugars

3 g


6 g

12 servings


20 minutes

total time
Start Cooking