Cowboy Caviar Texas Salsa (Print-Friendly Version)
Colorful black beans, corn, and peppers in a zesty lime dressing for snacking or sharing with friends.
# What You'll Need:
→ Vegetables
01 -
1 can (425g) corn, drained
02 -
1 cup (150g) mixed bell peppers, diced
03 -
2 medium Roma tomatoes, diced
04 -
1/2 cup (75g) red onion, diced
05 -
1/4 cup (25g) green onions, sliced
06 -
1 small jalapeño, sliced, seeds removed
07 -
2 tablespoons fresh cilantro, chopped
→ Legumes
08 -
1 can (425g) black beans, rinsed and drained
09 -
1 can (425g) black-eyed peas, rinsed and drained
→ Dressing
10 -
1/4 cup (60ml) olive oil or avocado oil
11 -
2 tablespoons (30g) honey
12 -
Juice of half a lime
13 -
1/4 teaspoon lime zest
14 -
1/2 teaspoon chili powder
15 -
1/2 teaspoon garlic powder
16 -
Salt, to taste
17 -
Black pepper, to taste
# How to Make It:
01 -
In a large bowl, add corn, black beans, black-eyed peas, bell peppers, Roma tomatoes, red onion, green onions, jalapeño, and chopped cilantro.
02 -
In a separate small bowl, whisk together olive oil or avocado oil, honey, lime juice, lime zest, chili powder, garlic powder, salt, and black pepper.
03 -
Pour the dressing over the vegetable and bean mixture. Gently toss until evenly coated.
04 -
Adjust salt and black pepper to taste. For best flavor, cover and refrigerate for 1 hour to allow flavors to meld.
05 -
Serve chilled with tortilla chips or as desired. Store leftovers in an airtight container in the refrigerator for up to 3 days.
# Additional Tips:
01 -
For optimal flavor, allow the mixture to marinate in the refrigerator for at least one hour before serving.