Crave-Worthy Cowboy Caviar

Elevate your summer gatherings with this fresh black-eyed pea dip that’s as versatile as it is delicious. Whether it’s a picnic, potluck, or game day party, this colorful appetizer promises to steal the show. Serves: 8

Ingredients

  • 1 1/2 cups cooked black beans, drained and rinsed
  • 1 1/2 cups cooked black-eyed peas, drained and rinsed
  • 2 cups cherry tomatoes, halved
  • 1 cup corn kernels
  • 1 red bell pepper, stemmed, seeded, and diced
  • 1/2 cup diced red onion
  • 1 medium jalapeño pepper, finely chopped
  • Juice of 1 lime
  • 2 large avocados, pitted and diced
  • 1/4 cup chopped fresh cilantro
  • Tortilla chips, for serving

Dressing

  • 2 tablespoons plus 1 teaspoon red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon honey
  • 1 garlic clove, minced
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon freshly ground black pepper

Preparation

  1. In a large bowl, stir together the black beans, black-eyed peas, tomatoes, corn, bell pepper, onion, jalapeño, and lime juice.
  2. Make the dressing: In a small bowl, whisk together the vinegar, oil, cumin, cayenne, honey, garlic, salt, and pepper. Pour the dressing over the bean mixture. Fold in the avocado and cilantro, and season to taste.
  3. If time allows, refrigerate for 1 hour to allow the flavors to combine. Serve with tortilla chips, eat as a salad, make lettuce wraps, or stuff into tacos or burritos.

Nutritional Information

Serving size: 1/8 of dip

  • 698 calories
  • 34.3g fat
  • 63.9g carbs
  • 21g fiber
  • 24.5g protein

Source: modified from Love and Lemons at loveandlemons.com