Cowboy Caviar
Cowboy Caviar is a vibrant, colorful salad and party dip full of black beans, black-eyed peas, sweet corn, tomatoes, bell peppers, creamy avocado, cilantro, and a zesty lime dressing. It’s a fresh, no-cook, protein-packed Tex-Mex classic—ideal for gatherings, snacking, or weeknight meals.
Ingredients
- 1 can black beans drained and rinsed
- 1 can black-eyed peas drained and rinsed
- 1 cup sweet corn
- 1 cup cherry tomatoes quartered
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 jalapeño pepper seeded and finely diced
- 1 small red onion finely chopped
- 1 avocado diced
- 1 bunch cilantro chopped
- Juice of 2 limes
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
Instructions
- In a large mixing bowl, combine the black beans, black-eyed peas, and corn. Stir gently to mix.
- Add the diced cherry tomatoes, red and green bell peppers, jalapeño, and red onion. Stir until well combined.
- In a separate small bowl, whisk together the lime juice, olive oil, red wine vinegar, cumin, chili powder, garlic powder, salt, and black pepper.
- Pour the dressing over the bean and vegetable mixture. Stir until everything is evenly coated.
- Add the diced avocado and chopped cilantro. Fold in gently so the avocado retains its shape.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled with tortilla chips or as a topping for grilled chicken, tacos, or salads.
Nutrition
Calories: 180kcalCarbohydrates: 26gProtein: 6gFat: 8gSodium: 280mgFiber: 7gSugar: 4g
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