Description
Texas Cowboy Caviar is a vibrant and zesty bean salad that combines black-eyed peas, corn, tomatoes, and bell peppers, all dressed in a tangy vinaigrette, perfect as a dip or a side dish.
Ingredients
Scale
- 1 can black-eyed peas, rinsed and drained
- 1 can corn, drained
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine the black-eyed peas, corn, cherry tomatoes, bell pepper, red onion, and cilantro.
- In a separate bowl, whisk together the olive oil, apple cider vinegar, lime juice, cumin, salt, and pepper.
- Pour the dressing over the bean mixture and toss to combine.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled or at room temperature as a dip or side dish.
Notes
- This dish can be made a day in advance for better flavor.
- Feel free to add jalapeños for extra heat.
- Can be served with tortilla chips for a crunchy snack.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg