Texas Cowboy Caviar Salsa
Description
This cowboy caviar recipe is the ultimate easy, healthy dip— loaded with black beans, black-eyed peas, avocado, corn, bell peppers, and bold Southwest flavors. It’s the perfect make-ahead appetizer, potluck side dish, or even a light vegetarian meal.
Ingredients
- 1 Green Bell Pepper , or red or yellow (if you double the recipe just use all three)
- 1 ½ Cups Frozen Corn or Hominy
- 1 Can Diced Italian or Mexican Style Tomatoes, drained, or 1 1/2 cups sliced grape or cherry tomatoes
- ½ Purple Onion, minced
- 1 Can Black-eyed Peas, drained and rinsed 16 ounces
- 1 Can Black Beans, 16 ounces, drained
- 1 Can Black Olives, sliced and drained, 8 ounces
- 1 Cup Italian Dressing
- 1 Lime, zested and juiced
- ½ Can Diced Green Chiles, small can
- 1 ½ teaspoons Cumin
- Salt and Pepper to taste
- 2 Avocados, diced
- ½ Bunch Cilantro
Instructions
- Mix everything, but the avocado and cilantro and let sit a few hours or overnight.1 Green Bell Pepper, 1 ½ Cups Frozen Corn or Hominy, 1 Can Diced Italian or Mexican Style Tomatoes, ½ Purple Onion, 1 Can Black-eyed Peas, 1 Can Black Beans, 1 Can Black Olives, 1 Cup Italian Dressing, 1 Lime, ½ Can Diced Green Chiles, 1 ½ teaspoons Cumin, Salt and Pepper to taste
- Before serving add avocado and cilantro and serve with chips.2 Avocados, ½ Bunch Cilantro
Notes
Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 321kcal