Vegan Cowboy Caviar
This vegan Cowboy Caviar is a family favorite. We eat this as a side dish or sometimes for a quick summer dinner.
Servings: 8 As a dip
Calories: 244kcal
Ingredients
- 1 can black-eyed peas rinsed and drained
- 1 can black beans rinsed and drained
- 1 can corn rinsed and drained
- 1 can petite tomatoes drained
- ½ cup cilantro chopped,small
- ⅔ cup green onion chopped
- 2-3 whole avocado chunks
Dressing
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1 tablespoon lemon
- ½ teaspoon hot sauce
- ½ teaspoon cumin
- 1.5 teaspoons salt
- 2 cloves garlic
Instructions
- Strain and rinse the beans and corn. Then add the tomatoes to the strained beans and let sit while you prepare the dressing.
- Mix all the dressing ingredients in a small bowl.
- Put the strained bean mixture into a large bowl, pour the dressing, and stir. You can then put this in the fridge to marinate the flavors. Add the chunks of avocado before serving. Serve with chips.
Notes
Storing- This is best stored in an airtight container in the fridge for up to four days.
Expert Tips and Tricks
-
- This tastes best when it has time for the flavors to marinate.
- Wait to add the avocados until you're ready to serve.
- This does get really soupy, but the flavor lies in the liquid, so don't get rid of it.
- If you want this to be a spicy dip, you can add some jalapeno or extra hot sauce.
Nutrition
Serving: 1serving | Calories: 244kcal | Carbohydrates: 23g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 682mg | Fiber: 9g | Sugar: 2g