Cowboy Christmas Caviar

Recipe

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Serve this fiber-rich, veggie-packed Cowboy Christmas “Caviar” as a dip, salad, taco filling, or side dish.

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Cowboy Christmas Caviar

  • Author: Lora Ulrich
  • Prep Time: 5 Minutes
  • Total Time: 5 minutes
  • Yield: 8 Servings 1x

Description

You can serve this fiber-rich, veggie-packed Cowboy Christmas “Caviar” as a dip, salad, taco filling, or side dish.


Ingredients

Scale
  • “Caviar” Ingredients
  • 2 (14-ounce) cans black-eyed peas, rinsed and drained
  • 1 (14-ounce) can black beans, rinsed and drained
  • 1 cup white corn kernels (thawed frozen or canned is fine)
  • 6 Roma tomatoes, chopped, seeds removed
  • 1 red bell pepper, sliced and chopped
  • ½ small red onion, chopped
  • ½ cup chopped cilantro
  • 2 jalapeños, seeded, ribs removed, and finely chopped
  • 1 avocado
  • Dressing Ingredients
  • ⅓ cup (80 ml) extra-virgin olive oil
  • ¼ cup (60 ml) apple cider vinegar
  • 1½ tsp Italian seasoning
  • 1 tsp honey
  • Sea salt & freshly ground pepper (to taste)

Instructions

  1. Assemble the “caviar”: drain & rinse the black-eyed peas and black beans, thaw or rinse and drain the corn, and chop the tomatoes, pepper, onion, cilantro, and jalapenos.
  2. Combine all of the “caviar” ingredients except the avocado in a large serving bowl
  3. Make the dressing: add all of the dressing ingredients into a mason jar and tightly secure the lid. Shake well to mix up the ingredients.
  4. Pour the dressing over the “caviar” and let marinate for 20 minutes before serving. Just before serving, peel and dice the avocado and toss it into the salad.

Keywords: plant based, gluten free, dairy free, dip, snack, side dish, vegetarian

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