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
- 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.
- Combine all of the “caviar” ingredients except the avocado in a large serving bowl
- 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.
- 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.