Saddle Up For Some Texas Flavor With Cowboy Caviar

Ingredients

• 1 can Black-Eyed Peas (15 oz, drained and rinsed)
• 1 can Black Beans (15 oz, drained and rinsed)
• 1 cup Corn Kernels (fresh or frozen, thawed if frozen)
• 1 medium Red Bell Pepper (diced)
• 0.5 medium Red Onion (finely diced)
• 0.25 cup Fresh Cilantro (chopped)
• 1 ripe Avocado (diced, add just before serving to avoid browning)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 tablespoon Balsamic Vinegar (regular vinaigrette base)
• 1 teaspoon Honey (optional, for a touch of sweetness)
• 0.5 teaspoon Salt (adjust to taste)
• 0.25 teaspoon Black Pepper (freshly ground)
• 1 small Jalapeño (minced, seeds removed for less heat (optional))
• 0.5 cup Mango (diced, optional for sweet variation)
• 0.5 cup Cucumber (diced, optional for Greek variation)
• 0.25 cup Feta Cheese (crumbled, optional for Greek variation)
• 0.25 cup Kalamata Olives (pitted and sliced, optional for Greek variation)
• 1 tablespoon Pomegranate Fig Vinegar (optional, for Mediterranean vinaigrette)

Instructions

1. Drain and Rinse Beans

   Open the cans of black‑eyed peas and black beans, pour into a colander and rinse under cold water until the liquid runs clear. Let drain for a minute.

   Time: PT5M

2. Prep Vegetables

   Dice the red bell pepper, red onion, cilantro, avocado, jalapeño (if using), and any optional mango, cucumber, or olives. Keep the avocado separate until the final toss to limit browning.

   Time: PT10M

3. Combine Base Ingredients

   In a large mixing bowl, combine the drained beans, corn kernels, diced bell pepper, onion, cilantro, and jalapeño. If using optional mango or cucumber, add now.

   Time: PT2M

4. Make Vinaigrette

   In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey (if using), salt, and black pepper until emulsified. For a Mediterranean twist, substitute balsamic with pomegranate‑fig vinegar.

   Time: PT3M

5. Dress the Salad

   Pour the vinaigrette over the bean‑vegetable mixture. Gently fold in the diced avocado (and feta/olives if making the Greek version) until everything is evenly coated.

   Time: PT2M

6. Taste and Adjust

   Sample the caviar and add a pinch more salt, pepper, or a splash of vinegar if needed. Let it sit for a couple of minutes for flavors to meld.

   Time: PT2M

7. Chill (Optional)

   Cover and refrigerate for at least 15 minutes before serving to allow the vinaigrette to penetrate the beans. Serve at room temperature.

   Time: PT15M

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

30 g

Fat

8 g

Fiber

6 g