Cowboy Caviar Recipe
This cowboy caviar recipe is made with two types of beans, frozen corn, bell pepper, jalapeño, and red onion. All the veggies get tossed in a homemade lime dressing.
Servings: 8 servings
Equipment
Ingredients
For the Salad
- 15 ounce can black beans rinsed and drained
- 15 ounce can black eyed peas rinsed and drained
- 1 cup frozen sweet corn thawed
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 1 jalapeño seeded and diced
- 2 avocados diced
- ½ red onion diced
- ½ cup cilantro chopped
- Tortilla chips for serving
For the Dressing
- ¼ cup olive oil
- 2 limes juiced
- 2 tablespoons honey
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Place the black beans, black eyed peas, sweet corn, red peppers, orange peppers, jalapeño peppers, avocados, red onions and cilantro in a large bowl.
- In a small jar, whisk together the olive oil, lime juice, honey, cumin and garlic powder until well combined.
- When ready to serve, drizzle the dressing over the salad ingredients and toss well to combine. Season to taste with salt and pepper and serve with tortilla chips.
Video
Notes
Tip: Leave the avocado out and let your cowboy caviar sit overnight to let the flavors meld. Add your avocado when ready to serve.
Storage: Store any leftover dip in the fridge in an airtight container for up to four days without the avocados, or two days with.
Nutrition
Calories: 303kcal | Carbohydrates: 38g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 217mg | Potassium: 721mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1112IU | Vitamin C: 54mg | Calcium: 50mg | Iron: 3mg
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