Ingredients
Scale
- 1 (15-ounce/425g) can black-eyed peas drained and rinsed
- 1 (15-ounce/425g) can black beans drained and rinsed
- 2 cups diced tomatoes (300g)
- 1 cup corn kernels fresh, canned or frozen and thawed (170g)
- 1 red, orange, or yellow bell pepper seeded and chopped (180g)
- ½ cup red onion chopped (75g)
- ⅓ cup chopped cilantro
- 1 avocado diced, optional
- 3 tablespoons lime juice
- 2 tablespoons red wine vinegar
- 2 garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon granulated sugar
- ½ teaspoon ground black pepper
- ¼ cup olive oil (60ml)
Instructions
- In a large bowl, mix together the black-eyed peas, black beans, diced tomatoes, corn, bell pepper, red onion, and cilantro.
- In a separate small bowl, whisk together the lime juice, red wine vinegar, minced garlic, salt, sugar, and black pepper. While whisking, gradually add the olive oil.
- Add the dressing to the black-eyed pea mixture and stir gently to combine.
- Allow the mixture to marinate for at least 30 minutes, up to 24 hours. If using avocado, add it just before serving and stir gently to coat it with the dressing. Taste and adjust seasoning with more salt and pepper if needed.
Notes
For best flavor, let the Cowboy Caviar marinate overnight in the fridge.
Serve with tortilla chips for a delicious dip or as a colorful side dish.
Feel free to add other ingredients like jalapeños for extra heat.
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.