A dip full of veggies has to be healthy, right?! This is NOT the case when you LOAD it up with sugar as is the case in some cowboy caviar recipes I have seen! This quick and easy recipe uses a little bit of agave and is loaded with flavor that is only enhanced the longer it is allowed to marinate for.
Makes 8 Servings
Prep Time: 15 Minutes
Rest Time: 1 Hour
1 Red Onion, Minced
1 Green Pepper, Diced
1 Red Pepper, Diced
1 15 Oz Can Chick Peas or Black Eyed Peas, Rinsed & Drained
1 15 Oz Can Black Beans, Rinsed & Drained
2 Stalks Celery, Diced
1 Lb Tomatoes, Diced
1.5 Cups of Corn Kernals, Cooked
Optional: Bunch of Cilantro, Parsley or Scallions, Minced
1 Tsp Chili Powder
1 Tsp Cumin
1 Tsp Garlic Powder
½ Tsp Sea Salt, More to Taste
1/3 Cup Apple Cider Vinegar
1 Tbsp Agave Nectar or Sweetener of Choice
3 Tbsp Extra Virgin Olive Oil
Optional: Juice From 1/2 Lime
- Mix the dry ingredients for the dressing and slowly whisk in the vinegar, agave and oil. Mix well and set aside while you prepare the salad.
- Combine the red onion, green pepper, red pepper, chick peas or black eyed peas, black beans, celery, tomatoes and corn in a bowl. Add the option herbs if you are using them.
- Add the dressing and stir well.
- Refrigerate for an hour or overnight if possible, the longer this sits, the better it gets!
This cowboy caviar recipe is one of my favorites because it is so versatile. It works well served as a side dish (pair with grilled seafood or meat for a perfect summer meal!), a dip with crispy corn chips, as a topping on tacos, with eggs for breakfast and even on top of some crisp greens as a salad. Stir in some cooked quinoa to the cowboy caviar and you have a super easy weekday bring to work lunch. If you don’t like chick peas or black eyed peas, double up on black beans or add in pinto or kidney beans!