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Cowboy Caviar

Bowl of vibrant Cowboy caviar with black beans, corn, avocado, tomatoes, and red onion.
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A colorful bean-and-corn relish with black beans, black-eyed peas, and tomatoes in a lime vinaigrette. Perfect as a dip, side, or topping.

Ingredients

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  • 1 can black beans, drained and rinsed
  • 1 can black-eyed peas, drained and rinsed
  • 1 cup corn kernels
  • 1 cup diced tomatoes
  • 1/2 cup diced red onion
  • 1/4 cup chopped cilantro
  • 1 avocado, diced
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. In a large bowl, combine black beans, black-eyed peas, corn, tomatoes, red onion, and cilantro.
  2. In a small bowl, whisk together olive oil, lime juice, cumin, salt, and black pepper.
  3. Pour the dressing over the bean mixture and toss gently to combine.
  4. Fold in the diced avocado just before serving.
  5. Serve chilled with tortilla chips or as a side dish.

Notes

  • Make ahead: Prepare the salad without avocado and refrigerate for up to 24 hours. Add avocado before serving.
  • For extra flavor, let the salad sit for 30 minutes before serving.

Nutrition

Find it online: https://recipestokeep.com/cowboy-caviar-recipe-easy-vegan-gluten-free/