Rainbow Cowboy Caviar
Servings: 8 servings
Calories: 251kcal
This Rainbow Cowboy Caviar Recipe is a fresh, colorful dip made with beans, corn, crisp vegetables, and a zesty homemade dressing. Perfect for parties, potlucks, meal prep, or a healthy snack!
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Equipment
Ingredients
- 1 15-oz can black beans drained + rinsed
- 1 15-oz can black-eyed peas drained + rinsed
- 1.5 cups corn (200g) canned or frozen/thawed
- 1 red bell pepper (160g) finely diced
- 1 orange bell pepper (170g) finely diced
- 1 cup diced roma or cherry tomatoes (150g)
- 1/2 cup red onion (60g) finely diced
- 1/3 cup fresh chopped cilantro or 2 frozen cubes
- 1 jalapeño (30g) seeded + finely diced, (optional)
- 1 avocado diced (optional)
- 1/3 cup crumbled feta cheese (40g)
Dressing:
- 1/4 cup olive oil (60g)
- 1/4 cup fresh lime juice (60g)
- 1 Tbsp. red wine vinegar (15g)
- 1 Tbsp. honey (21g)
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Instructions
- Add the black beans, black-eyed peas, corn, bell peppers, tomatoes, red onion, cilantro, and jalapeño to a large bowl.
- In a spouted glass measuring cup or small bowl, whisk together the olive oil, lime juice, red wine vinegar, honey, chili powder, cumin, garlic powder, salt, and pepper.
- Pour the dressing over the bean mixture and toss until everything is well combined. Cover and refrigerate for at least 30 minutes to let the flavors come together.
- When ready to serve, toss again, then gently fold in the avocado and feta cheese.
- Serve as an appetizer or light bite with tortilla chips, as a fresh side, or make it a meal with grilled chicken or tacos.
Notes
HOW TO STORE
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Nutrition
Serving: 180g (~3/4 cup) | Calories: 251kcal | Carbohydrates: 31.9g | Protein: 10.1g | Fat: 9.2g | Saturated Fat: 2.2g | Sodium: 427mg | Potassium: 546.7mg | Fiber: 8.9g | Sugar: 8.2g