Cowboy Caviar

This salad is so delicious and refreshing! You can pair it with just about anything.
Course: Appetizers and Snacks
Cuisine: American
Keyword: Easy, Fall, Fiber, Make ahead, Party, Quick, Spring, Summer
Condition: Dairy Free, Diabetes, Gluten Free, Heart Health, Nut Free, PCOS


  • 2 cans black beans
  • 1 cab black eyed peas
  • 1-2 tomato diced
  • 1 lime juiced
  • 1/4 cup cilantro
  • 2 cans sweet corn
  • 1 jalapeno
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1/2 red onion chopped
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 garlic clove minced
  • 4 tbsp olive oil
  • 4 tbsp red wine vinegar
  • salt and pepper to taste
  • 2 bags tortilla chips


  • Open the cans of black beans, black eyed peas, and corn then drain and rinse the contents and put them into a bowl. Drain well to make sure it doesn’t turn watery.
  • Chop bell peppers and the jalepeño. Make sure you de-seed the jalepeño before adding to the bowl.
  • Dice the tomatoes and onion then add them into the bowl.
  • Add the cilantro, lime juice, cumin, chili powder, and garlic into the bowl.
  • Drizzle the the olive oil and red wine vinegar over the contents in the bowl.
  • Add salt and pepper to taste (I usually add about a tablespoon of pepper and 2 teaspoons salt).
  • Mix well and add a spoonful of the mixture to each tortilla scoop. Garnish with cilantro

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