Easy Cowboy Caviar Recipe: Healthy and Delicious Appetizer

Ingredients

• 1 can (15 oz) Black Beans (drained and rinsed)
• 1 can (15 oz) Black‑Eyed Peas (drained and rinsed)
• 1 cup Corn Kernels (canned, drained or frozen and thawed)
• 1 cup Tomatoes (diced, preferably Roma or vine‑ripe)
• 0.5 cup Bell Pepper (diced, any color)
• 0.25 cup Red Onion (finely diced)
• 0.25 cup Cilantro (chopped)
• 1 piece Jalapeño (seeded and minced (adjust heat to taste))
• 1 piece Avocado (diced, added at the end)
• 2 tablespoons Lime Juice (freshly squeezed)
• 2 tablespoons Red Wine Vinegar (preferably raw)
• 1 tablespoon Honey (optional for a touch of sweetness)
• 0.5 teaspoon Garlic Powder (ground)
• 0.5 teaspoon Ground Cumin (ground)
• 0.5 teaspoon Chili Powder (adjust to taste)
• to taste Salt
• to taste Black Pepper
• 3 tablespoons Olive Oil (extra‑virgin, added slowly while whisking)

Instructions

1. Prepare the beans and corn

   Drain and rinse the black beans, black‑eyed peas, and corn kernels. Transfer them to a large mixing bowl.

   Time: PT5M

2. Chop the vegetables

   Dice the tomatoes, bell pepper, red onion, cilantro, and jalapeño (remove seeds for less heat). Add them to the bowl with the beans.

   Time: PT7M

3. Make the dressing

   In a small bowl whisk together lime juice, red wine vinegar, honey, garlic powder, cumin, chili powder, salt, and pepper. Slowly drizzle in olive oil while whisking until the mixture thickens slightly.

   Time: PT5M

4. Combine dressing with salad

   Pour the dressing over the bean‑vegetable mixture and toss gently to coat everything evenly.

   Time: PT2M

5. Add avocado

   Dice the avocado and fold it into the salad gently so the pieces stay intact.

   Time: PT1M

6. Rest or serve

   Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to let flavors meld, or serve immediately with tortilla chips.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

20 g

Fat

7 g

Fiber

6 g