Low Sodium Cowboy Caviar

Total time50 min

Prep time20 min

Cook time0 min

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Ingredients

8 servings

1 can (15 oz) black-eyed peas, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
Rienzi Organic Black Beans 15 oz Wholesome Pantry Organic Black Negros Organic Black Beans, 16 oz Organic Black Beans, 15 oz Organic Low Sodium Black Beans, 15 oz
See all
1 ½ cups frozen corn, thawed, or 1 can (11 oz) corn, drained
1 red bell pepper, finely diced
1 green bell pepper, finely diced
½ cup red onion, finely diced
1 jalapeño, seeded and finely minced
½ cup fresh cilantro, roughly chopped
1 avocado, diced (optional)

For the dressing

¼ cup olive oil
3 tbsp fresh lime juice (from about 2 limes)
2 tbsp red wine vinegar
1 tsp ground cumin
½ tsp chili powder
½ tsp garlic powder
½ tsp sugar
¾ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For serving

tortilla chips, for serving

Instructions

1
In a small bowl, whisk together the olive oil, lime juice, red wine vinegar, ground cumin, chili powder, garlic powder, sugar, salt, and black pepper until the sugar and salt are fully dissolved and the dressing is uniform.
2
In a large mixing bowl, combine the black-eyed peas, black beans, corn, red bell pepper, green bell pepper, red onion, jalapeño, and cilantro.

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