Healthy Cowboy Caviar
Before cooking
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Steps as written in the recipe card.
Ingredient prep checklist
- Black-Eyed Peas: 2 cans (14 ounces each) black-eyed peas, rinsed and drained, or 3 cups cooked black-eyed peas
- Black Beans: 1 can (14 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans
- Corn Kernels: 1 1/2 cups fresh or defrosted frozen corn kernels (about 2 ears of corn), or 1 can (14 ounces) corn, drained
- Tomatoes: 1 1/2 cups chopped ripe tomatoes (about 3/4 pound)
- Bell Pepper: 1 medium red, orange or yellow bell pepper, chopped
- Red Onion: 3/4 cup chopped red onion (about 1/2 small red onion)
- Cilantro: 1/2 cup chopped cilantro, leaves and stems
- Jalapeño Pepper: 1 to 2 jalapeños, ribs removed, seeded and finely chopped
- Avocado: 1 avocado (optional)
- Garlic: 2 medium cloves garlic, pressed or minced
- Salt: 1 to 1 1/2 teaspoons salt, to taste
- Black Pepper: Freshly ground black pepper, to taste
In a large serving bowl, combine the drained black-eyed peas, black beans, corn, chopped tomatoes, bell pepper, onion, cilantro and jalapeño. If you'll be including avocado, wait to dice it until you're ready to serve the dip, so it doesn't turn brown in the meantime.
Visual cue
until you're ready to serve the dip, so it doesn't turn brown in the meantime.
Step help
Watch for
until you're ready to serve the dip, so it doesn't turn brown in the meantime.
Keep in mind
Source service instruction
In a large serving bowl, combine the drained black-eyed peas, black beans, corn, chopped tomatoes, bell pepper, onion, cilantro and jalapeño. If you'll be including avocado, wait to dice it until you're ready to serve the dip, so it doesn't turn brown in the meantime.
Source
Cowboy Caviar
References
This step uses
- Freshly ground black pepper, to taste
- 1 avocado (optional)
- 1/2 cup chopped cilantro, leaves and stems
- 3/4 cup chopped red onion (about 1/2 small red onion)
- 1 medium red, orange or yellow bell pepper, chopped
- 1 1/2 cups chopped ripe tomatoes (about 3/4 pound)
- 1 can (14 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans
- 2 cans (14 ounces each) black-eyed peas, rinsed and drained, or 3 cups cooked black-eyed peas
Full ingredient reference
- 2 cans (14 ounces each) black-eyed peas, rinsed and drained, or 3 cups cooked black-eyed peas
rinsed and drained, or 3 cups cooked black-eyed peas
- 1 can (14 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans
rinsed and drained, or 1 1/2 cups cooked black beans
- 1 1/2 cups fresh or defrosted frozen corn kernels (about 2 ears of corn), or 1 can (14 ounces) corn, drained
or 1 can (14 ounces) corn, drained
- 1 1/2 cups chopped ripe tomatoes (about 3/4 pound)
- 1 medium red, orange or yellow bell pepper, chopped
chopped
- 3/4 cup chopped red onion (about 1/2 small red onion)
- 1/2 cup chopped cilantro, leaves and stems
leaves and stems
- 1 to 2 jalapeños, ribs removed, seeded and finely chopped
ribs removed, seeded and finely chopped
- 1 avocado (optional)
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar or lime juice
- 2 medium cloves garlic, pressed or minced
pressed or minced
- 1 to 1 1/2 teaspoons salt, to taste
to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon maple syrup or honey
- ⅛ teaspoon red pepper flakes
- Freshly ground black pepper, to taste
to taste