Texas Caviar (Cowboy Caviar)
Texas Caviar (Cowboy Caviar)
Ingredients
- 1 can 15 oz black eyed peas, drained and rinsed, or 1 3/4 cups cooked*
- 1 can 15 oz black beans, drained and rinsed
- 1 can 14 oz corn, drained
- 2 red bell peppers, finely diced
- 1 jalapeno, finely diced
- ½ red onion, finely diced
- 1 large or 2 small avocados, diced
- ¼ cup cilantro, chopped
- 2 limes, juice of
- 3-4 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon chili powder (mild)
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- salt and pepper to taste
Instructions
- Rinse and drain both cans of beans in a colander. Let the excess water drain as you prepare the vegetables.
- Finely dice the bell pepper, tomatoes, jalapeño, and red onion into pieces roughly the same size as the beans. For a less spicy salad, scrape the seeds out of the jalapeño before dicing. Roughly chop the cilantro.
- Place the drained beans, bell pepper, tomatoes, jalapeño, onion, and cilantro in a large bowl.
- In a small bowl, whisk together the olive oil, 2 tablespoons lime juice, balsamic vinegar, chili powder, cumin, salt, and sugar.
- Pour the dressing over the salad, then stir until everything is well coated. Serve immediately, or refrigerate until ready to eat.
Notes
Recipe from Simple Veganista
https://simple-veganista.com/texas-caviar/#tasty-recipes-22574 *One cup of dry black-eyed peas makes 3 cups of cooked peas.
https://simple-veganista.com/texas-caviar/#tasty-recipes-22574 *One cup of dry black-eyed peas makes 3 cups of cooked peas.