Ingredients
Units
Scale
- 1 can black beans, rinsed and drained
- 1 can black eyed peas (or pinto beans), rinsed and drained
- 1 cup corn (canned, thawed frozen, or grilled)
- 1 cup cherry tomatoes or diced Roma tomatoes
- 1 bell pepper (preferably red)
- 1/2 red onion, finely chopped
- 1 jalapeno, diced (optional)
- 1/4 cup fresh cilantro or parsley, chopped
- 2 ripe avocados, diced
- For the lime dressing:
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
- 1/2 tsp ground cumin
- Optional: a splash of vinegar and a tiny drizzle of honey
Instructions
- Rinse and drain the black beans and black eyed peas well.
- Chop the bell pepper, tomatoes, onion, and jalapeno into small pieces.
- Make the lime dressing by mixing lime juice, olive oil, garlic, salt, pepper, and cumin in a bowl or jar.
- Combine the beans, peppers, tomatoes, onion, jalapeno, and herbs in a large bowl.
- Gently fold in the diced avocado.
- Chill in the refrigerator for 15 to 30 minutes.
- Taste and adjust seasoning if necessary before serving.
Notes
For best flavor, let the cowboy caviar chill after mixing to allow the dressing to soak in. Serve with tortilla chips or over salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cooking Required
- Cuisine: Tex-Mex
- Diet: Gluten-Free, Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg