Side
Cowboy Caviar
20 minServes 8Nutri-Score A€
A
20 min
20 minCowboy Caviar
what you need
Ingredients
black beans (canned, drained and rinsed)Pantry400 g- black-eyed peas (canned, drained and rinsed)Pantry400 g
corn (canned or frozen, drained)Produce300 g
cherry tomatoes (diced)Produce250 g- red bell pepper (diced)Produce1 piece
- green bell pepper (diced)Produce1 piece
red onion (finely diced)Produce1 piece- jalapeño (seeded and finely diced)Produce1 piece
- cilantro (chopped)Produce20 g
avocado (diced)Produce1 piece
olive oilPantry60 ml
lime (juiced)Produce2 pieces- red wine vinegarPantry30 ml
honeyPantry15 ml
garlic (minced)Produce2 pieces
ground cuminSpices3 g
saltSpices5 g
black pepper (ground)Spices2 g
per serving
Nutrition
199kcal
- Carbs
- 22 g
- Proteins
- 7 g
- Fat
- 9 g
what you’ll use
Tools
Mixing bowl
Whisk
Colander
step by step
Method
- Step 1
Drain and rinse the beans
- Drain and rinse the black beans and black-eyed peas in a colander.
- Drain the corn well.
- Step 2
Chop the vegetables
- Dice the cherry tomatoes, red bell pepper and green bell pepper.
- Finely dice the red onion and the jalapeño.
- Chop the cilantro.
- Step 3
Make the dressing
- Whisk the olive oil, lime juice, red wine vinegar and honey in a bowl.
- Add the minced garlic, ground cumin, salt and black pepper and whisk until combined.
- Step 4
Combine the salad
- Add the beans, corn and chopped vegetables to the bowl with the dressing.
- Fold in the cilantro and the diced avocado.
- Toss gently until everything is coated.
- Step 5
Chill and serve
- Cover and refrigerate so the flavors meld.
- Serve cold as a salad or with tortilla chips.