Fire Roasted Cowboy Caviar
Bring this budget-friendly cowboy caviar recipe to your next potluck and watch it disappear! This make-ahead recipe is made with fresh ingredients and is even better the next day.Makes about 7-8 cups.
Ingredients
- 15 ounces black beans, drained and rinsed
- 15 ounces black eyed peas, drained and rinsed
- 1 ½ cups fire-roasted canned corn
- 1 cup cherry tomatoes, diced
- 1 red bell pepper, diced
- 1/2 small red onion, minced
- 1 jalapeño, seeded and diced
- ⅓ cup fresh cilantro, chopped
For the dressing:
- ¼ cup extra-virgin olive oil
- zest and juice of 1 lime
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- ¾ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt, adjust to taste
- 1/4 teaspoon chili powder
- ¼ teaspoon black pepper
Equipment
Instructions
- In a large mixing bowl, combine black beans, black-eyed peas, corn, tomatoes, bell pepper, onion, jalapeño, and cilantro. Toss gently to combine.
- In a small bowl or jar, whisk together the olive oil, lime zest, lime juice, vinegar, honey, smoked paprika, cumin, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the bean mixture and fold until well coated. Cover and refrigerate for at least 30 minutes to let the flavors settle.
- Before serving, stir once more and adjust salt, lime, or heat as needed.
Serving: 0.66cup, Calories: 157kcal, Carbohydrates: 22g, Protein: 7g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 123mg, Potassium: 334mg, Fiber: 6g, Sugar: 3g, Vitamin A: 556IU, Vitamin C: 17mg, Calcium: 24mg, Iron: 2mg
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