Low Sugar 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
Bush's Black Beans - 15 Oz Goya Premium Black Beans - 15.5 Oz Bush's Reduced Sodium Black Beans - 15 Oz Field Day Black Beans 15 Oz Goode Foods Black Beans - 15.25 Oz
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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
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¾ tsp salt
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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