Cowboy Caviar Recipe
This cowboy caviar recipe is made with black-eyed peas, black beans, avocado, veggies, and a zesty dressing. Use it as a dip or a side dish!
Ingredients
- 1 large avocado diced – 1 piece (200g)
- Juice of 2 limes 4 tablespoons, 60mL
- 1 can black beans drained and rinsed – 15 ounces/425g
- 1 can black-eyed peas drained and rinsed – 15 ounces/425g
- 1 ½ cups corn kernels fresh, frozen and thawed, or canned and drained – 225g
- 1 small red onion finely diced – 100g
- 1 large red bell pepper diced – 160g
- 1 large orange bell pepper diced – 160g
- 1 jalapeño pepper finely minced (seeds removed for less heat) – 10g
- 1 cup cherry tomatoes diced – 150g
- ¼ cup fresh cilantro chopped – 10g
- 3 tablespoons olive oil 45mL
- 2 tablespoons red wine vinegar 30mL
- 1 tablespoon maple syrup 15mL
- 1 teaspoon sea salt 6g
- ½ teaspoon ground cumin 1.5g
- ½ teaspoon smoked paprika 1.5g
- ¼ teaspoon black pepper 1g
Instructions
- Add the diced avocado to a large mixing bowl and gently toss with the lime juice. This helps prevent browning and adds brightness to the dish.
- Add the black beans, black-eyed peas, corn, red onion, red bell pepper, orange bell pepper, jalapeño, cherry tomatoes, and cilantro. Mix gently to avoid mashing the avocado.
- In a small bowl, whisk together the olive oil, red wine vinegar, maple syrup, sea salt, ground cumin, smoked paprika, and black pepper.
- Pour the dressing over the bean and vegetable mixture. Toss until everything is evenly coated.
- Refrigerate for 20–30 minutes to allow the flavors to meld, or serve immediately.
- Serve with tortilla chips or as a fresh side dish.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Stir gently before serving to redistribute the dressing.
Nutrition
Calories: 291kcal | Carbohydrates: 38g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 484mg | Potassium: 726mg | Fiber: 12g | Sugar: 10g | Vitamin A: 2075IU | Vitamin C: 91mg | Calcium: 52mg | Iron: 3mg