Description
A fresh, colorful, and flavorful cowboy caviar made with beans, corn, and crisp vegetables, perfect as a healthy appetizer or side dish.
Ingredients
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) black-eyed peas, rinsed and drained
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1 small red onion, finely chopped
- 2 medium tomatoes, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: diced jalapeño for heat
Instructions
1. Wash and chop all vegetables. Dice the tomatoes, bell peppers, and onion. Chop the cilantro and place everything in a large mixing bowl.
2. Open the cans of black beans and black-eyed peas. Rinse under cold water and drain completely, then add to the bowl.
3. Add the corn kernels to the bowl and gently stir to combine with the vegetables and beans.
4. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, sugar, salt, and black pepper until smooth.
5. Pour the dressing over the mixture and stir gently to evenly coat all ingredients.
6. Add chopped cilantro and optional jalapeño, stirring lightly to distribute without bruising the vegetables.
7. Cover and chill in the refrigerator for at least 30 minutes to allow flavors to blend.
8. Transfer to a serving bowl, garnish with extra cilantro if desired, and serve cold or at room temperature.
Notes
Use fresh vegetables for the best flavor.
Rinse canned beans well to remove excess salt.
Adjust lime juice or vinegar to taste for tanginess.
Add jalapeños if you prefer extra heat.
Stir gently to keep vegetables crisp.
Chill for at least 30 minutes to develop flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg