Cowboy Caviar
Cowboy caviar is the perfect salad for the summer! It is perfect as a dip with tortilla chips or as a side. When I bring this to a summer outing, it gets used as both an appetizer dip and a side to the main meal..
Servings: 12
Calories: 162Kcal
Ingredients
- 1 can corn drained
- 1 can black beans drained, lightly rinsed
- 1 can black-eyed peas drained, lightly rinsed
- 2 medium roma tomatos seeds removed, chopped
- ½ large bell pepper seeds removed, chopped
- 1 large avocado chopped
- ¼ cup parsley finely chopped
- ¼ cup cilantro finely chopped (may be used instead of parsley)
- ¼ cup onion red, finely chopped
Marinade
- ¼ cup olive oil
- 2 tablespoon balsamic vinegar
- 1 small lime juiced (about 1 tablespoons)
- 1 teaspoon garlic salt
Instructions
- Mix dressing ingredients in a jar so you can shake it (or small bowl so you can stir it).
- Dump all prepared salad ingredients into a large bowl. If not serving that day, I leave the avacado out and add prior to serving.
- Add dressing over salad ingredients.
- Combine all ingredients and combine well. Refrigerate until serving. Stir prior to serving to redistribute dressing onto salad.
Notes
Serve with a side of tortilla chips if serving cowboy caviar as an appetizer. This can either be served as an appetizer or a side.
Stores well in the fridge for up to 6 days (without the avocado).
Nutrition (I am not a nutritionist. These are estimates only)
Serving: 1serving | Calories: 162Kcal | Carbohydrates: 21g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 199mg | Potassium: 373mg | Fiber: 6g | Sugar: 4g | Vitamin A: 634IU | Vitamin C: 19mg | Calcium: 22mg | Iron: 1mg