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!
Servings10 small side servings
Ingredients
- 30 oz. canned black eyed peas (two 15 oz. cans)
- 15 oz. can black beans
- 1 cup sweet corn, cooked (either canned, cooked fresh, or thawed frozen corn)
- 1 bell pepper (I use 1/2 green, 1/2 red)
- 1/2 small red onion
- Optional additions: tomato, green onion, fresh parsley/cilantro, avocado, jalapeno, etc.
For the lemon-vinegar dressing:
- 1/4 cup red wine vinegar* (or less)
- 1 1/2 Tbsp. fresh lemon juice (about 1/2 lemon, or more to taste)
- 1-2 cloves garlic, minced
- 3/4 tsp. dried oregano
- 1/4 tsp. salt
Instructions
- Make the dressing: in small bowl, whisk together all dressing ingredients.
- Rinse and drain beans. Dice bell pepper and finely dice onion.
- In a large bowl, add beans, bell pepper, onion, and corn. Add dressing and toss well to combine. Add more salt or lemon juice if desired.
- Can serve immediately or cover and refrigerate for at least two hours. (It tastes best after flavors blend.) Re-stir before serving as some dressing will settle on the bottom.
Notes
*Vinegar: Or substitute apple cider vinegar or rice vinegar.
Onions: Substitute green onions for the red onions for milder flavor.
Make ahead: This is a great dish to prepare in advance as the flavors enhance as it chills.
Recipe adapted from Whole Foods.
Nutrition Per Serving (Estimate)
Calories: 161 kcal | Carbohydrates: 30 g | Protein: 10 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 443 mg | Fiber: 9 g | Sugar: 4 g | Vitamin A: 431 IU | Vitamin C: 19 mg | Calcium: 42 mg | Iron: 3 mg