Cowboy Caviar

Ingredients

• 1 can Black-Eyed Peas (15‑oz can, drained and rinsed)
• 1 can Black Beans (15‑oz can, drained and rinsed)
• 1 cup Mexican Style Corn (Drained and rinsed; can use canned or frozen corn)
• 2 pieces Roma Tomatoes (Seeds removed, diced small)
• 1 piece Red Bell Pepper (Julienned or diced)
• 1/4 cup Red Onion (Finely diced)
• 1 piece Jalapeño (Seeds and membranes removed for milder heat)
• 1 piece Avocado (Diced; add just before serving to prevent browning)
• 1/4 cup Fresh Cilantro (Rinsed, chopped)
• 2 tablespoons Lime Juice (Freshly squeezed from two small limes)
• 1 tablespoon Olive Oil (Extra‑virgin preferred)
• 2 tablespoons Red Wine Vinegar
• 2 teaspoons Granulated Sugar
• 1 teaspoon Ground Cumin
• to taste pinch Salt
• to taste pinch Black Pepper

Instructions

1. Drain and Rinse Beans & Corn

   Place the black‑eyed peas, black beans, and corn in a colander. Rinse under cold water, shaking to remove excess syrup and liquid, then let drain completely.

   Time: PT5M

2. Prep the Vegetables

   Dice the Roma tomatoes (seeds removed), slice and dice the red bell pepper, finely dice 1/4 cup of red onion, mince the jalapeño (remove seeds if you prefer milder heat), chop the cilantro, and set aside. Keep the avocado whole for now.

   Time: PT15M

3. Make the Lime‑Cumin Dressing

   In a small bowl combine freshly squeezed lime juice, olive oil, red wine vinegar, granulated sugar, ground cumin, salt, and black pepper. Whisk until the sugar dissolves and the dressing is emulsified.

   Time: PT5M

4. Combine Beans, Corn, and Veggies

   Add the drained beans and corn to the large mixing bowl. Toss in the diced tomatoes, bell pepper, red onion, jalapeño, and cilantro. Mix gently to distribute evenly.

   Time: PT3M

5. Dress the Salad

   Pour the lime‑cumin dressing over the bean‑vegetable mixture. Toss thoroughly so every bite is coated.

   Time: PT3M

6. Chill for Flavor Development

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.

   Time: PT30M

   Temperature: 4°C

7. Add Avocado and Serve

   Just before serving, dice the avocado and gently fold it into the salad. Serve in a bowl with tortilla chips on the side.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

4g

Carbohydrates

20g

Fat

6g

Fiber

5g