Cowboy Caviar

Ingredients

  • 1 1/4 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon chipotle pepper
  • 1/2 teaspoon garlic powder
  • 1-2 teaspoons sugar
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 3 Tablespoons lime juice
  • 2 Tablespoons red wine vinegar - or your favorite vinegar
  • 1/3 cup avocado oil
  • 2/3 cup finely diced red onion
  • 1 15-ounce can black eyed peas, drained and rinsed
  • 1 15-ounce can black beans, drained and rinsed
  • 1 1/2 cups frozen corn, thawed
  • 1 bell pepper - orange, red or yellow, seeded and diced
  • 1 jalapeño pepper, seeded and diced
  • 2 medium tomatoes, seeded and diced (about 1 cup)
  • 1/2 cup fresh cilantro leaves, chopped

Preparation

  1. In a medium/large bowl stir together the cumin, smoked paprika, chipotle pepper, garlic powder, sugar, salt, pepper, lime juice, vinegar and olive oil. Set aside.
  2. Place diced red onion in a bowl of ice water. Allow to sit for about 10 minutes. Drain and blot with paper towel and set aside.
  3. To the dressing in the bowl add the black eyed peas, black beans, corn, peppers, tomato and cilantro. Add the onion. Stir well. Add the cilantro and toss again. Cover and refrigerate for 4 -12 hours, tossing occasionally. Season to taste with additional salt, pepper, sugar and lime juice, if desired. Serve with tortilla chips.
  4. Will be delicious for several days if kept covered in the refrigerator. Diced avocado can also be added just before serving if desired.

Categories

  • Appetizer
  • Side Dish
  • Snack
  • Plant-Based Protein
  • Vegetable
  • Dairy Free
  • Gluten Free
  • Quick and Easy
  • Vegan
  • Vegetarian
  • MHealthy

Nutrition Information

Serving Size
1/2 cup
Serves
12
Calories
145.60
Total Fat (g)
6.70
Saturated Fat (g)
0.90
Sodium (mg)
245.00
Total Carbohydrates (g)
18.00
Dietary Fiber (g)
4.10
Protein (g)
4.50