Name: Cowboy Caviar
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 8 servings
Ingredients: 1.5 cup cooked black beans (drained and rinsed); 1.5 cup cooked black-eyed peas (drained and rinsed); 2 cup cherry tomatoes (halved); 1 cup corn kernels; 1 null red bell pepper (stemmed, seeded, and diced); 0.5 cup diced red onion; 1 null medium jalapeño pepper (finely chopped); 1 null lime juice (from 1 lime); 2 null large avocados (pitted and diced); 0.25 cup chopped fresh cilantro; 2 tbsp red wine vinegar (plus 1 tsp); 2 tbsp extra-virgin olive oil; 1 tsp ground cumin; 0.5 tsp cayenne pepper; 0.5 tsp maple syrup ((veganized from honey)); 1 null garlic clove (minced); 1.5 tsp sea salt; 0.5 tsp freshly ground black pepper; null null tortilla chips (for serving)

Instructions

Show units in method

1

In a large bowl, stir together the cooked black beans (1.5 cups), cooked black-eyed peas (1.5 cups), cherry tomatoes (2 cups), corn kernels (1 cup), bell pepper (1 red), diced red onion (0.5 cup), jalapeño pepper (1 medium), and [juice of 1 lime].
2

Make the dressing: In a small bowl, whisk together the red wine vinegar (2 tbsp) plus red wine vinegar (1 tsp), extra-virgin olive oil (2 tbsp), ground cumin (1 tsp), cayenne pepper (0.5 tsp), maple syrup (0.5 tsp), clove (1 garlic), sea salt (1.5 tsp), and freshly ground black pepper (0.5 tsp). Pour the dressing over the bean mixture. Fold in the avocados (2 large) and chopped fresh cilantro (0.25 cup), and season to taste.
3

If time allows, refrigerate for hour (1) to allow the flavors to marry. Serve with [tortilla chips].

Nutrition Facts

Per portion

Divide into portions:

235

kcal

Protein (g)

Carbs (g)

Fat (g)

Macronutrients

Saturated Fat 2 g

Monounsaturated Fat 7 g

Polyunsaturated Fat 1 g

Fiber 11 g

Sugars 4 g

Micronutrients

iron

3mg

115% DV

sodium

441mg

154% DV

calcium

48mg

38% DV

potassium

583mg

99% DV

vitamin a

61mcg

54% DV

vitamin c

32mg

285% DV

vitamin k

16mcg

105% DV