Cowboy Caviar a.k.a Texas Caviar
Cowboy Caviar a.k.a Texas Caviar - healthy, wonderfully fresh and simple to make dip that also doubles up as a salad. A great make-ahead dish for potlucks, picnic or summer parties. Easy, healthy and flavorful!
- Prep time
- 15 min
- Cook time
- 3 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 15 oz can black eye peas (, rinsed and drained)
- 1 15 oz can black beans (, rinse and drained)
- 1 can sweet corn (, rinsed and drained)
- 1 cup (115 g) red onion (, diced)
- ½ cup (93 g) green bell pepper (, diced)
- ½ cup (93 g) red bell pepper, diced (, diced)
- 1 cup (149 g) fresh roma tomato (, diced)
- 1 jalapeno pepper (, seeded and diced)
- ¼ cup (40 g) minced cilantro
- 1 ripe avocado (, sliced)
- 2 tablespoons (28 ml) olive oil
- 2 teaspoons (10 g) minced garlic
- 2 tablespoons (30 ml) red wine vinegar
- 1 tablespoon (18 g) honey
- 1 tablespoon (15 ml) freshly squeezed lime juice
- ½ teaspoon (1.5 g) cumin
- 1 teaspoon (5 g) salt
- ½ teaspoon (1 g) freshly ground black pepper
Instructions
- 1
In a large bowl combine all salad ingredients: black eyed peas, black beans, sweet corn, onions, bell peppers, tomato, jalapeno and cilantro.
- 2
In a small mixing bowl, whisk together olive oil, minced garlic, red wine vinegar, honey, lime juice, cumin, salt and pepper. Pour the dressing over the bean mixture and thoroughly mix to coat.
- 3
Cover salad with a plastic wrap and place in the refrigerator for about an hour. When ready to serve, add in the avocado.
- 4
Serve with tortilla chips, veggie sticks, on the side of your favorite grilled meats and fish.