Cowboy Caviar
Dip for tortilla chips
- Preparing Time: 10 minutes
- Total Time: 10 minutes
- Served Person: 12
white meat free
gluten free
red meat free
dairy free
pescatarian
- tortilla chips for serving
- 2 ripe avocados diced
- 1 15 oz can black beans rinsed and drained
- 1 15 oz can black eyed peas rinsed and drained
- 1/3 cup cilantro finely chopped
- 3 roma toatoes seeds removed and diced
- 1 1/2 cups frozen sweet corn can thaw or not
- 1 bell pepper half a green and half a red
- 1/3 cup red onion diced into very small pieces
- 1 jalapeno pepper seeds removed and diced into very small pieces
- 1/3 cup olive oil for dressing
- 2 tablespoons red wine vinegar for dressing
- 2 tablespoons lime juice (fresh( for dressing
- 1 teaspoon sugar for dressing
- 1/2 teaspoon salt for dressing
- 1/2 teaspoon pepper for dressing
- 1/4 teaspoon garlic powder for dressing
- Carbohydrate 9.54284940493901 g
- Cholesterol 0 mg
- Fat 6.68511507669761 g
- Fiber 3.91255336091152 g
- Protein 2.75027887019231 g
- Saturated Fat 0.985611426545962 g
- Serving Size 1 1 Serving (81g)
- Sodium 102.131872441237 mg
- Sugar 5.63029604402749 g
- Trans Fat 0.411054172060305 g
- Calories 103 calories
1. Combine tomatoes, avocado, onion , black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. 2. In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and onion powder. 3. Pour dressing over other ingredients and stir/toss very well. 4. Keep refrigerated. If not serving immediately, be sure to toss/stir very well before serving.
