Cowboy Caviar Recipe
This easy cowboy caviar is fresh, flavorful, and ready in just 15 minutes, no cooking required! Packed with black beans, corn, bell peppers, tomatoes, and a zesty homemade dressing, it’s the perfect dip, side, or salad for any occasion.
Servings: 6 Servings
Calories: 290kcal
Equipment
- Knives
- Cutting Board
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 can Black beans Drained and rinsed, 15 oz
- 1 can Black eyed peas Drained and rinses, 15 oz
- 1 ½ cups Cherry tomatoes Washed and diced
- 1 cup Corn canned, fresh, or frozen
- 1 Red bell pepper Washed and diced
- 1 Green bell pepper Washed and diced
- 1 small Red onion ½ cup chopped
- 1 Jalapeno Washed and diced
- 1 Avocado Diced
- ½ cup Cilantro Washed and Diced
For the Dressing
- ¼ cup Olive oil
- ¼ cup Red wine vinegar
- 1 teaspoon Honey or maple syrup
- 1 teaspoon Chili powder
- ½ teaspoon Cumin
- ½ teaspoon Garlic powder
- Salt and Pepper to taste
Instructions
- In a large bowl, combine black beans, black-eyed peas, tomatoes, corn, bell peppers, onion, jalapeño, and cilantro.
- In a small bowl, whisk together olive oil, red wine vinegar (or lime juice), honey, chili powder, cumin, garlic powder, salt, and pepper.
- Pour the dressing over the mixture and toss everything together. Cover and refrigerate for at least 30 minutes.
- Just before serving, gently fold in the diced avocado.
Notes
- Use whatever type of corn you can find. You can use canned, fresh, or frozen. If you've got some leftover corn from a barbecue, you can use that too!
- To make this cowboy caviar less spicy, remove the seeds and ribs from the jalapeno before adding it to the recipe.
Nutrition
Calories: 290kcal | Carbohydrates: 34g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 18mg | Potassium: 575mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1185IU | Vitamin C: 58mg | Calcium: 58mg | Iron: 3mg