The Best Cowboy Caviar
From the tangy dressing and creamy avocado to the medley of corn, beans and tomato, this is the Cowboy Caviar that you don’t want to miss!
Servings: 10
Equipment
- Bowl
Ingredients
- ⅓ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons hot sauce
- 2 cloves garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon dijon mustard
- ¼ teaspoon fresh ground black pepper
- 1 avocado, diced
- 1 can (15-ounces) black beans, rinsed and drained
- 1 can (15-ounces) black-eyed peas, rinsed and drained
- 1 can (11-ounces) corn kernels, rinsed and drained
- 2 cups cherry tomatoes, quartered or halved
- ½ cup diced red bell pepper
- ⅔ cup thinly sliced green onions
- ⅓ cup finely diced red onions
- ⅓ cup chopped fresh cilantro
- Salt, to taste
- Tortilla chips, for serving
Instructions
- In a large salad bowl combine oil, vinegar, hot sauce, garlic, cumin, paprika, mustard, and black pepper; whisk until incorporated.
- Add the diced avocado to the dressing and gently toss to coat.
- To the avocado, add the black beans, black eyed peas, corn, tomatoes, peppers, green onions, red onions, and cilantro; mix gently to coat.
- Add salt and taste; adjust accordingly.
- Serve with tortilla chips.
Nutrition
Calories: 238kcal | Carbohydrates: 29g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 91mg | Potassium: 521mg | Fiber: 9g | Sugar: 4g | Vitamin A: 586IU | Vitamin C: 21mg | Calcium: 37mg | Iron: 3mg
