Cowboy Caviar Recipe
This cowboy caviar recipe is a fresh no-cook bean salad and dip made with sweetcorn, black beans, black eye peas, crisp vegetables, smoky spices, and a cilantro-lime dressing. It is easy to make ahead and perfect served with nachos.
Ingredients
- 300 g sweetcorn canned, drained
- 400 g black beans 1 can, drained and rinsed
- 400 g black eye peas 1 can, drained and rinsed
- ½ cucumber diced
- 1 small onion diced
- 1 yellow bell pepper diced
- 1 tomato diced
Spices
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
Dressing:
- 2 cloves garlic
- 1 bunch of cilantro
- 1 teaspoon salt
- 1 tablespoon honey
- 1 tablespoon lime juice
- 100 ml extra virgin olive oil
For Serving:
- 50 g nachos
Instructions
- Drain and rinse 1 can 400 g black beans and 1 can 400 g black eye peas, then add them to a large bowl with 300 g sweetcorn.
- Dice ½ cucumber, 1 small onion, 1 yellow bell pepper, and 1 tomato into small pieces, then add them to the bowl.
- Sprinkle over 1 tbsp garlic powder, 1 tbsp smoked paprika, 1 tbsp ground cumin, and 1 tbsp chili powder. Stir everything together.
- In a blender, combine 2 cloves garlic , 1 bunch of cilantro, 1 tsp salt, 1 tbsp honey, 1 tbsp lime juice, and 100 ml extra virgin olive oil. Blend until smooth.
- Pour the cilantro-lime dressing over the cowboy caviar and stir until everything is well coated.
- Chill in the fridge for 30 minutes, then serve with 50 g nachos.
Notes
Dice Small: Keeping everything finely diced makes it easier to scoop and gives a better texture.
Blend Until Smooth: I blend the dressing well so the cilantro, garlic, and lime combine evenly.
Chill Before Serving: I like to let it rest for at least 30 minutes so the dressing fully coats the beans and vegetables.
Nutrition
Calories: 420kcal | Carbohydrates: 53g | Protein: 15g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Sodium: 454mg | Potassium: 822mg | Fiber: 14g | Sugar: 8g | Vitamin A: 1344IU | Vitamin C: 47mg | Calcium: 76mg | Iron: 5mg
