Cowboy Caviar


Cowboy Caviar Ingredients:

1 can (15 oz) (540 ml) black beans, drained and rinsed

1 can (15 oz) (540 ml) black eyed peas, drained and rinsed

1 can (12 oz) (341 ml) corn (don’t drain)

1 can (10 oz) (284 ml) mild chopped tomatoes with green chilies

1/2 red pepper

diced1/2 yellow pepper

diced1/2 orange pepper

diced1/3-1/2 cup red onion

, diced1/3-1/2 cup cilantro, chopped and loosely packed

Southwestern Vinaigrette Dressing


1 tablespoon oil, I use grapeseed oil

zest of 1 lime

2 tablespoons lime juice ( approximately 1 lime)

2 tablespoons red wine vinegar

2 teaspoons pickled jalapeño juice

2 teaspoons sugar

1 teaspoon Chili Powder

1/2 teaspoon ground cumin

1/2 teaspoon garlic salt

1/4 teaspoon onion powder

1/4 teaspoon salt


How to make 15 Minute Cowboy Caviar

:First whisk together the ingredients for the Southwestern Vinaigrette in a small bowl and set aside

Now add the drained and rinsed beans and black eyed peas to a large salad bowl along with the corn, tomatoes and the chopped onions, veggies and cilantro.

Pour the vinaigrette dressing over the top.

Mix well and serve right away or chill in the fridge for 30 minutes and give it a mix before serving.

Yields 6-8 servings based on side salad portions


this salad will keep covered in the fridge for 3-4 days

Prep Time: 15 Minutes