Southwestern Cowboy Caviar

Southwestern Cowboy Caviar is a vibrant and refreshing dish that combines black beans, black-eyed peas, and fresh vegetables with a zesty lime dressing. Perfect for parties and gatherings, this gluten-free and vegan appetizer will be a hit at any occasion.

Prep time: 20 minutes
Cook time:
Serves: 8

Ingredients

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) black-eyed peas, drained and rinsed

1 cup cherry tomatoes, quartered

1 cup sweet corn kernels, fresh or thawed if frozen

1 avocado, diced

1/2 red onion, finely chopped

1/2 cup cilantro, chopped

1 jalapeño, seeded and diced

1 red bell pepper, diced

1/4 cup lime juice

2 tablespoons olive oil

1 teaspoon ground cumin

Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the black beans, black-eyed peas, cherry tomatoes, corn, avocado, red onion, cilantro, jalapeño, and red bell pepper.

2. In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, and pepper.

3. Pour the dressing over the bean and vegetable mixture, and toss gently to combine.

4. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.

5. Serve chilled or at room temperature with tortilla chips or as a salad.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Best served cold; do not reheat.

Scan for cooking tips & leave a review!

itsonly.recipes/view/southwestern-cowboy-caviar

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.