Breastfeeding Friendly Gluten Free Cowboy Caviar
Total time50 min
Prep time20 min
Cook time0 min
4.5(14)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →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
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!