Low Sodium Gluten Free Cowboy Caviar

Total time50 min

Prep time20 min

Cook time0 min

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Ingredients

8 servings

For the salad

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 fresh or thawed frozen corn kernels
1 cup cherry tomatoes, quartered
1 medium red bell pepper, finely diced
½ medium red onion, finely diced
1 jalapeño, seeded and finely minced
½ cup fresh cilantro, roughly chopped

For the dressing

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

For serving

1 avocado, diced (optional)
gluten free tortilla chips, for serving (optional)

Instructions

1
In a large mixing bowl, combine the black-eyed peas, black beans, corn kernels, cherry tomatoes, red bell pepper, red onion, jalapeño, and cilantro. Stir gently until evenly mixed.
2
In a small bowl, whisk together the lime juice, olive oil, apple cider vinegar, cumin, chili powder, garlic powder, salt, and black pepper until the dressing is smooth and fully combined.

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