Garden Fresh Cowboy Caviar

5 from 1 vote

Homemade dip with black-eyed peas, black beans, avocado, and lots of yummy veggies galore. All of the ingredients are raw except for the kernels of sweet corn. The sweet corn is sautéed using a tbsp of extra virgin olive oil and a tbsp of unsalted butter. The butter is optional. The dip is finished with chopped cilantro, cherry tomatoes cut in half, and a squeeze of fresh lime juice. Add flaky sea salt and freshly cracked black peppercorns to taste. Serve with crispy tortilla chips.

Prep Time10

Cook Time5

Total Time15

Cuisine: American

Servings:

Calories: 192kcal

Author: D. Durand Worthey

Ingredients

1 can of black-eyed peas rinsed
1 can of black beans rinsed
1 cup of fresh sweet corn cut off the cob or 1 can of whole-kernel corn
2 avocados cut into cubes
1 medium sweet red onion chopped
1 cucumber chopped
8-10 cherry tomatoes cut in half
1 small of each green, red and yellow bell peppers, chopped
2 jalapeños peppers with the seeds removed and chopped
2 tablespoons extra virgin olive oil
1/2 lime freshly squeezed juice
flaky sea salt to taste
freshly cracked black peppercorns to taste

Instructions

Thoroughly rinse the black-eyed peas and the black beans and drain off the excess water using a colander.
Into a large bowl, add the following prepared veggies plus the avocado: sweet red onion, corn, cucumber, green, red, and yellow bell peppers, and the jalapeños peppers.
Drizzle two tablespoons of E.V.O.O. and fresh lime juice over the veggies.
Fold in the drained black-eyed peas and black beans.
Scatter in the chopped cilantro, avocado, and cherry tomatoes.
Season with flaky sea salt and freshly cracked black peppercorns to taste.
Gently mix.
Serve with crispy tortilla chips.

Notes

This dip can also be served as a salad course, also feel free to omit and add the veggies you like. Enjoy!

Nutrition