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Cowboy Caviar
Recipes
Cowboy Caviar
8 servings
20 minutes total

Ingredients

  • 3 cups frozen corn kernels
  • ½ bunch fresh cilantro
  • 2 limes, for juice
  • 1 (15 oz) can low-sodium chickpeas
  • 1 (15 oz) can low-sodium black beans
  • 1 (15.5 oz) can black-eyed peas
  • 8 oz diced fresh red onions
  • 8 oz tri-pepper mix (diced fresh green, red, and yellow bell peppers)
  • 8 oz diced fresh tomatoes
  • ¼ cup red wine (or apple cider) vinegar
  • 2 tablespoons honey
  • 2 teaspoons hot sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ¾ cup extra-virgin olive oil
  • Tortilla chips (optional, for serving)

Steps

    1. Thaw corn. Chop cilantro finely (½ cup). Juice limes (2 tablespoons).
    2. Drain and rinse chickpeas, black beans, and black-eyed peas; place in large bowl. Add corn, cilantro, onions, tri-pepper mix, and tomatoes to bowl; stir to combine.
    3. Place in small bowl: lime juice, vinegar, honey, hot sauce, salt, garlic powder cumin, and chili powder; whisk to blend. Drizzle oil in slowly, whisking continuously until combined.
    4. Pour dressing over vegetable mixture and toss to coat. Chill until ready to serve. Serve with tortilla chips.

    Chef's Tip: Try adding finely chopped fresh jalapeños and Hass avocado to this dip.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 370, Total Fat 22g, Sat Fat 3g, Trans Fat 0g, Chol 0mg, Sodium 500mg, Total Carb 38g, Fiber 7g, Total Sugar 11g, (Incl. 4g Added Sugars), Protein 8g, Vitamin D 0%, Calc 4%, Iron 15%, Potassium 15%