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Cowboy Caviar with Avocado

Vibrant Cowboy Caviar with Avocado: A Healthy Summer Treat

Cowboy Caviar with Avocado is a vibrant, refreshing dish that is vegan and gluten-free, perfect for summer gatherings.
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Prep Time 30 minutes
Resting Time 30 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salads
Cuisine: Tex-Mex
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 can Black-eyed peas drained
  • 1 can Black beans drained
  • 1 cup Corn fresh, frozen, or canned
  • 1 cup Grape tomatoes halved
  • 1 cup Bell pepper (red or yellow) diced
  • 1 small Red onion chopped
  • 1 medium Avocado diced
  • 1 handful Fresh cilantro chopped
  • 1 optional Jalapeño minced, omit for no spice
For the Dressing
  • 3 tablespoons Lime juice fresh
  • 2 tablespoons Olive oil
  • 1 teaspoon Cumin
  • to taste Salt
  • to taste Pepper

Equipment

  • Mixing bowl
  • small bowl

Method
 

Preparation
  1. In a large mixing bowl, gently combine the drained black-eyed peas, black beans, and corn.
  2. Stir in the halved grape tomatoes, diced bell pepper, chopped red onion, and minced jalapeño (if using).
  3. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper until smooth.
  4. Pour the dressing over the bean-vegetable mixture and stir gently until everything is evenly coated.
  5. Carefully fold in the diced avocado and chopped cilantro.
  6. Taste the mixture and adjust seasoning with more salt or lime juice as desired.
  7. Allow the salad to rest for 15–30 minutes before serving.

Notes

Serve with tortilla chips for a delightful snack or appetizer. Use fresh ingredients for the best flavor.