Cowboy Caviar Recipe

Jillian Mead

Serve up this vibrant Cowboy Caviar recipe! A gluten-free & dairy-free dip with black-eyed peas, crisp veggies, and a zesty Southwest dressing. Great for any crowd.

5 from 1 vote

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Prep Time 15

Chilling Time 30

Total Time 45

Course Appetizer

Cuisine Tex-Mex

Servings

Calories 346 kcal

Ingredients

For The Dressing:

1 teaspoon honey
1 clove garlic crushed
2 tablespoons red wine vinegar
1 teaspoon oregano
¼ cup olive oil
Salt and pepper

For The Caviar:

1 can black-eyed peas (15 ounces each) rinsed and drained
2 cans black beans (15 ounces each) rinsed and drained
½ red onion finely diced
1 yellow, red, or orange bell pepper diced
1½ cups corn kernels cooked
1 jalapeño finely diced
2 tomatoes diced
3 tablespoons cilantro shredded
Salt and pepper to taste

Instructions

Whisk together the honey, garlic, vinegar, oregano, olive oil, salt, and pepper in a small bowl.
In a large serving bowl, combine the black-eyed peas, black beans, red onion, bell pepper, corn, jalapeño, tomatoes, cilantro, and a pinch of salt and pepper.
Pour the dressing over the veggie and bean mixture, then toss together until all the ingredients are well coated. Chill for at least 30 minutes before serving.

Nutrition

Calories: 346kcalCarbohydrates: 47gProtein: 15gFat: 12gSaturated Fat: 2gSodium: 109mgFiber: 14g

Keyword Cowboy Caviar Recipe