Healthy Texas Caviar (Cowboy Caviar)
This easy Texas Caviar is great made ahead for picnics, potlucks, parties, or simply snacking at home. Made with no oil or refined sugar!
Servings: 10 small side servings
Ingredients
- 30 oz. canned black eyed peas (two 15 oz. cans)
- 15 oz. can black beans
- 1 1/2 cups sweet corn, cooked
- 1 bell pepper (I use 1/2 green + 1/2 red)
- 2 roma tomatoes
- 1/2 red onion
For the vinegar dressing:
- 1/4 cup red wine vinegar
- 1-2 cloves garlic, minced
- 1 tsp. Dijon mustard
- 1 tsp. pure maple syrup
- 1 tsp. dried oregano
- 1 tsp. salt
- Optional: 1-2 Tbsp. fresh lemon or lime juice
Instructions
- Make the dressing: In small bowl, whisk together all dressing ingredients.
- Prepare beans: Rinse and drain the black eyed peas and black beans. Place in a large mixing bowl. Add the sweet corn.
- Prepare veggies: Dice the bell pepper and tomatoes. Finely dice the red onion. Add to bowl.
- Combine: Pour the dressing over the top and toss well to combine. Taste and adjust flavors if desired.
- Serving: You can serve this dish immediately or cover and refrigerate for at least two hours. (It tastes even better after the flavors blend.) Re-stir before serving as some dressing settles at the bottom.
Notes
Other additions: Add diced avocado, fresh cilantro, jalapeño, red pepper flakes, etc.
Vinegar: Swap in apple cider vinegar or rice vinegar for the red wine vinegar if desired.
Make ahead: It's great prepared in advance because the flavors enhance as it chills.
Yield: This recipe makes about 8 heaping cups. (It's a large batch so decrease if desired.)
Recipe adapted from Whole Foods.
Nutrition Per Serving (Estimate)
Calories: 171 kcal | Carbohydrates: 32 g | Protein: 10 g | Fat: 1 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 0.2 g | Potassium: 489 mg | Fiber: 10 g | Sugar: 5 g | Vitamin A: 555 IU | Vitamin C: 20 mg | Calcium: 45 mg | Iron: 3 mg
