Texas Caviar (Cowboy Caviar)
Vegetable salad with black beans, black-eyed peas, corn, peppers, onion, cilantro, and honey-lime dressing
Ingredients
Vegetables
- (1) 15-ounce can black beans, drained and rinsed
- (1) 15-ounce can black-eyed peas, drained and rinsed
- 2 cups fresh or frozen corn
- 2 large banana peppers, chopped
- 1 ¼ cups tomatoes, chopped (cored and de-seeded)
- ½ cup red onion, chopped
- ½ cup bell pepper, chopped
- 1 large jalapeno, chopped fine
- ½ cup fresh cilantro, chopped
- ½ cup avocado, chopped (optional) (dip in lemon juice to prevent browning)
Dressing
- 1 lime zested
- ½ cup fresh lime juice
- ¼ cup olive oil
- 2 tablespoons honey
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 1 pinch cayenne pepper (large or small pinch depending on how much heat you want)
- ⅛ teaspoon black pepper
Instructions
Vegetables
- Drain and rinse the black beans and peas. Let the water drip off them.
- Heat the corn in a skillet. Stir to cook for 3-4 minutes. Add (if needed) a little cooking oil to prevent the corn from sticking to the pan. Set it aside to cool.
- Chop all the vegetables and add them to a medium bowl. Add the black beans, peas, and corn. Stir to mix well.
Dressing
- Whisk all of the dressing ingredients together until emulsified. You can also blend using a blender. Pour the dressing over the vegetables and mix well.
- Serve this dish as an appetizer with chips, as a salad, or as a side dish. Store any leftovers in the refrigerator.
Nutrition
Calories: 376kcalCarbohydrates: 56gProtein: 15gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 276mgPotassium: 867mgFiber: 15gSugar: 14gVitamin A: 833IUVitamin C: 56mgCalcium: 67mgIron: 4mg
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