Cowboy Caviar
A colourful mix of black-eyed peas, black beans, sweet corn, tomatoes, peppers and cilantro tossed in a zesty lime and cumin dressing. Scoop it up with chips or serve it as a side.
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Servings: 12 servings
Calories: 138kcal
Equipment
- Large bowl
- Whisk
Ingredients
Dressing
- 1/3 cup olive oil
- 1/3 cup white wine vinegar
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 lime juiced
- 1 teaspoon salt
- 1 tablespoon sugar optional, up to 1/4 cup
Salad
- 1 pound Roma tomatoes seeded and diced
- 15 ounce can black-eyed peas drained and rinsed
- 15 ounce can black beans drained and rinsed
- 11 ounce can super sweet corn drained
- 1 red onion diced
- 1 cup red bell pepper diced
- 1 cup fresh cilantro chopped
Instructions
- Whisk the olive oil, vinegar, chili powder, cumin, lime juice and salt (and the sugar, if using) together in a large bowl.
- Add the tomatoes, black-eyed peas, black beans, corn, red onion, bell pepper and cilantro, and toss to coat.
- Cover and refrigerate for at least 1 hour so the flavours can mingle.
- Serve with tortilla chips, as a side dish, or spooned over fish or chicken.
Notes
- Best timing: If you can, make it 3 to 4 hours before serving for even more flavour.
- Corn: Fresh corn cut from the cob or frozen corn can replace the canned corn.
- Onion: Use green onions instead of red if you prefer.
- Vinegar: Red wine vinegar or apple cider vinegar both work.
- Sweetness: For a sweeter version, add up to 1/4 cup sugar. Start with 1 tablespoon and taste.
- Nutrition: Estimated per serving from the ingredients, without the optional sugar or chips.
Nutrition
Serving: 140g | Calories: 138kcal | Carbohydrates: 16.5g | Protein: 4.4g | Fat: 6.3g | Saturated Fat: 0.9g | Sodium: 306mg | Potassium: 276mg | Fiber: 3.9g | Sugar: 3.2g