Cowboy Caviar
This Cowboy Caviar bursts with flavors from fresh vegetables, zesty lime dressing, and just the right amount of spice – a perfect side for any meal!
Print
Pin
Servings: 10
Calories: 140kcal
Cost: $5
Ingredients
- 2 tablespoon olive oil For dressing
- 1 fresh lime 2 tablespoon juice for zestiness
- ½ tablespoon balsamic vinegar For a tangy flavor
- ½ teaspoon chili powder For spice
- 1 teaspoon ground cumin For warm earthy flavor
- ½ teaspoon salt To season
- ½ teaspoon sugar To balance acidity
- 1 15 oz. can black beans Rinsed and drained
- 1 15 oz. can black-eyed peas Rinsed and drained
- 1 bell pepper any color diced
- 2 Roma tomatoes Diced
- 1 jalapeño Diced seeds removed for less spice
- ¼ red onion Finely chopped
- ¼ bunch fresh cilantro Chopped
Instructions
- In a small bowl, whisk together olive oil, lime juice, balsamic vinegar, chili powder, cumin, salt, and sugar.
- Rinse and drain both cans of beans in a colander. Once drained, transfer them to a large mixing bowl.
- Finely dice the bell pepper, tomatoes, jalapeño, and red onion, ensuring pieces are approximately the same size as the beans.
- Remove the seeds from the jalapeño for a milder flavor, then finely chop the cilantro.
- Add the chopped vegetables and cilantro to the bowl with the beans.
- Pour the dressing over the salad mixture and stir until all ingredients are evenly coated.
- Serve immediately or refrigerate for later.
Notes
This cowboy caviar is perfect as a fresh side dish for BBQs, or even as a dip for chips. You can adjust the spice level by removing jalapeño seeds, and for extra flavor, try adding a touch of honey to the dressing.
Nutrition
Serving: 1serving | Calories: 140kcal | Carbohydrates: 21g | Protein: 7g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 122mg | Potassium: 400mg | Fiber: 7g | Sugar: 3g | Vitamin A: 6IU | Vitamin C: 25mg | Calcium: 6mg | Iron: 10mg