Cowboy Caviar: The Perfect Tailgate Recipe

Ingredients

• 1 can (15 oz) Black Beans (drained and rinsed)
• 1 can (15 oz) Black-Eyed Peas (drained and rinsed)
• 1 can (15 oz) Chickpeas (drained and rinsed)
• 1 cup Cherry Tomatoes (quartered)
• 1/2 cup Green Bell Pepper (diced)
• 1/2 cup Yellow Bell Pepper (diced)
• 1/2 cup Red Sweet Pepper (diced)
• 1/4 cup Red Onion (finely diced)
• 2 stalks Green Onion (sliced)
• 1 Jalapeño Pepper (seeded and minced)
• 2 cloves Garlic (minced)
• 1/4 cup Fresh Cilantro (chopped)
• 1/2 cup Italian Dressing (zesty, store‑bought)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Ingredients

   Drain and rinse the black beans, black‑eyed peas, and chickpeas. Quarter the cherry tomatoes, dice all bell peppers, finely dice the red onion, slice the green onions, seed and mince the jalapeño, mince the garlic, and chop the cilantro.

   Time: PT10M

2. Combine Beans

   Place the drained black beans, black‑eyed peas, and chickpeas into the large mixing bowl.

   Time: PT2M

3. Add Vegetables

   Add the quartered cherry tomatoes, diced green, yellow, and red peppers, and the diced red onion to the bowl.

   Time: PT3M

4. Add Fresh Aromatics

   Stir in the sliced green onions, minced jalapeño, minced garlic, and chopped cilantro.

   Time: PT2M

5. Dress the Salad

   Pour the Italian dressing over the mixture and toss gently until everything is evenly coated.

   Time: PT2M

6. Season

   Season with salt and black pepper to taste, giving the salad one final gentle toss.

   Time: PT1M

7. Chill

   Cover the bowl and refrigerate for 1–2 hours to let the flavors meld.

   Time: PT1H30M

   Temperature: 4°C

8. Serve

   Transfer the chilled Texas Caviar to a serving bowl and enjoy with tortilla chips, crackers, or fresh veggies.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

20 g

Fat

4 g

Fiber

5 g