Vegan Gluten Free Cowboy Caviar
Total time50 min
Prep time20 min
Cook time0 min
4.5(14)
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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.
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