Cowboy Caviar
Yield: 14 servings
Calories: 263kcal
I absolutely love making cowboy caviar! This delicious appetizer is packed with fresh veggies, hearty black beans, and zesty flavors, making it a perfect dish for any summer gathering or potluck.
Ingredients
Salad
- 15 ounce (425 g) can black beans, drained and rinsed
- 15 ounce (425 g) can black eyed peas, drained and rinsed
- 15.25 ounce (432 g) can corn, drained
- 1 cup (155 g) diced tomatoes, ¼" dice
- 1 cup (140 g) diced bell pepper, ¼" dice, red and green
- ½ cup (64 g) diced red onion, ¼" dice
- 2 tablespoons (6 g) chopped cilantro
- 1 tablespoon (10 g) minced jalapeno pepper
- 1 medium (90 g) avocado, ¼" dice, ¾ cup, optional
Dressing
- 2 tablespoons (30 ml) lime juice
- 2 tablespoons (30 ml) red wine vinegar
- 2 tablespoons (15 ml) honey, or maple syrup
- ½ teaspoon (2 g) garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon chili powder, optional
- ⅓ cup (79 ml) olive oil
Special Equipment
Instructions
- Combine the Beans and Vegetables - In a large bowl, add the black beans, black eyed peas, corn, tomatoes, bell pepper, onion, cilantro, and jalapeno. Gently toss to combine.
- Make the Dressing - In a medium bowl, whisk together the lime juice, red wine vinegar, honey, garlic powder, cumin, salt, black pepper, and chili powder (if using). Slowly drizzle in the olive oil, vigorously whisking until a thickened emulsified dressing is formed. Taste the dressing and season with more salt and pepper as desired.
- Make the Salad - Drizzle the dressing on top of the salad. Toss to combine. Add the dice avocados, and gently mix. Cover and refrigerate if not serving immediately. Serve with chips to dip.
Notes
- Recipe Yield: About 7 cups
- Serving Size: 1/2 cup
- Using Freshly Cooked Beans or Corn: Add 1 1/2 cups of each black bean, black-eyed peas, and corn to replace the canned products.
- Make Ahead: The salad can be made up to 1 day in advance. The dressing can be made two days in advance. Wait to add the avocado until right before serving to prevent browning.
- Storing: Store in an airtight container for up to 2 days.
Nutrition
Calories: 263kcal | Carbohydrates: 45g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 288mg | Potassium: 320mg | Fiber: 6g | Sugar: 30g | Vitamin A: 407IU | Vitamin C: 19mg | Calcium: 29mg | Iron: 2mg
Recipe Link
Recipe Video