Go Back
+ servings
easy make ahead side of Cowboy Caviar
Print

Easy Cowboy Caviar

Course Side
Cuisine American
Keyword black bean salad, cowboy caviar, texas caviar
Prep Time 15 minutes
Chill Time: 2 hours
Total Time 2 hours 15 minutes
Servings 10
Calories 253kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

  • 15 ounces Black beans
  • 15 ounces Black-eyed peas
  • 15 ounces Corn
  • 1 cup Bell Peppers mix of colors, diced
  • 2 Roma Tomatoes diced
  • ¼ cup Red Onion diced
  • ¼ cup Cilantro finely chopped
  • ½ cup Olive Oil
  • ¼ cup Red wine vinegar
  • ¼ cup Lime juice
  • 1 clove Garlic
  • 1 teaspoon Salt

Instructions

  • Drain and rinse the canned black beans and black-eyed peas.
  • Combine black beans, black-eyed peas, corn, bell peppers, tomatoes, onion, and cilantro in a large bowl.
  • In a small bowl whisk together olive oil, vinegar, lime juice, garlic, and salt.
  • Pour the dressing over the bowl of beans and vegetables and gently toss together.
  • Cover container and place in the refrigerator for at least 2 hours.
  • When ready to serve transfer to another bowl using a slotted spoon leaving excess dressing behind.
  • Serve with chips and enjoy!

Video

Nutrition

Serving: 0.5cup | Calories: 253kcal | Carbohydrates: 30g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Sodium: 238mg | Potassium: 436mg | Fiber: 8g | Sugar: 5g | Vitamin A: 715IU | Vitamin C: 26mg | Calcium: 25mg | Iron: 2mg