Description
Cowboy Caviar is a vibrant, zesty bean and veggie dip or salad tossed in a tangy dressing. Perfect as a party appetizer, side dish, or topping for grilled meats.
Ingredients
Scale
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can black-eyed peas, rinsed and drained
- 1 1/2 cups corn (fresh, canned, or frozen)
- 3 Roma tomatoes, diced
- 1/2 medium red onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño, seeded and finely chopped (optional)
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced (optional)
- 1/3 cup olive oil
- 1/4 cup red wine vinegar or juice of 2 limes
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
Instructions
- In a large bowl, combine the black beans, black-eyed peas, corn, tomatoes, red onion, red and green bell peppers, jalapeño, and cilantro.
- In a separate small bowl, whisk together olive oil, red wine vinegar (or lime juice), garlic powder, cumin, salt, and black pepper until emulsified.
- Pour the dressing over the bean and veggie mixture and toss until evenly coated.
- If using, gently fold in the diced avocado just before serving to prevent browning.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Serve chilled or at room temperature with tortilla chips or as a side salad.
Notes
- Add diced mango or pineapple for a sweet twist.
- Sprinkle with crumbled feta or cotija cheese for extra flavor.
- Use store-bought Italian dressing if short on time.
- Swap black-eyed peas for more black beans if preferred.
- Stir in cooked quinoa to make it heartier.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 180
- Sugar: 3g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg