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Have you tried Texas Caviar?

Cowboy Caviar

5 from 2 votes
Hand over a bag of chips and a bowl of Cowboy Caviar, dinner is ready. Fresh peppers, onion, tomatoes, and avocados in a light dressing, this is so good!
Prep Time: 20 mins
Total Time: 20 mins
Servings: 8 servings

Ingredients 

  • 16 ounces black beans or black-eyed peas, drained and rinsed
  • 2-3 Roma tomatoes, diced about 1½ cups
  • 2 ears corn, kernels removed OR 1½ cups canned corn, drained
  • ½ medium red onion, chopped very small about ⅓ cup
  • 1 bell pepper, any color, chopped small
  • 2 small jalapeno peppers, minced about ¼ cup
  • ½ cup chopped cilantro
  • 1 avocado, diced into ½-inch pieces OPTIONAL

Dressing Ingredients

  • cup light olive oil
  • 2 tablespoons fresh lime juice
  • 2 cloves garlic, minced
  • ½ teaspoon sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Instructions

  • Mix beans, black-eyed peas, tomatoes, corn, onion, bell pepper, jalapeno peppers, and cilantro in a large bowl.
  • In a separate bowl or glass measuring cup, combine the oil, lime juice, garlic, salt, and pepper. Whisk to combine. Pour the dressing over the salad and toss to coat. Refrigerate for 20 minutes or until ready to serve.

Notes

The avocado in this recipe is best when served immediately after making. When I'm making this in advance of serving it, I typically skip the avocado or add it last right before serving.

Nutrition

Calories: 228kcal · Carbohydrates: 23g · Protein: 7g · Fat: 13g · Saturated Fat: 2g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 9g · Trans Fat: 1g · Sodium: 154mg · Potassium: 483mg · Fiber: 8g · Sugar: 3g · Vitamin A: 784IU · Vitamin C: 31mg · Calcium: 26mg · Iron: 2mg
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