Description
Cowboy Caviar is a colorful and flavorful salsa-style dip or salad that’s a hit at any gathering. Packed with beans, veggies, and a zesty dressing, it’s a versatile dish that can be served as a side or with chips.
Ingredients
Units
Scale
For the Cowboy Caviar:
- 1 can black beans, rinsed and drained
- 1 can black eyed peas, rinsed and drained
- 1 cup tomatoes, seeded and finely diced
- 1 jalapeno, seeded and finely diced
- 1 cup corn, can be fresh, canned or thawed from frozen
- 1 avocado, chopped
- 3/4 cup orange bell pepper, seeded and finely diced
- 1/2 cup red onion, finely diced
- 1/3 cup cilantro leaves, chopped
For the Dressing:
- 1/3 cup olive oil
- 1/4 cup lime juice
- 1 tablespoon honey
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Combine Ingredients: Place the beans, black eyed peas, tomatoes, jalapeno, corn, avocado, bell pepper, onion, and cilantro in a large bowl.
- Make Dressing: In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin, salt, and pepper.
- Toss: Pour the dressing over the bean mixture and toss gently to coat.
- Serve: Serve as a salad or with chips.
Notes
- Make ahead instructions: Assemble according to instructions, except omit the avocado. Refrigerate for up to 8 hours. Add the avocado right before serving.
- I recommend Roma tomatoes in this dish, as they have fewer seeds and a firmer texture. Halved cherry tomatoes are also great for a heartier texture.
- Not a fan of cilantro? Use sliced green onions instead.
- I typically use frozen thawed corn kernels, but you could use canned corn or even fresh corn off the cob.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
