Cowboy Caviar

Keywords: vegan, heart-healthy, anti-inflammatory, quick

Serves: 12

Prep Time: 20 minutes

Total Time: 20 minutes

Equipment: knife, measuring cups, measuring spoons, large mixing bowl, small bowl, whisk


For the salad:

  • 15 oz black beans, drained 
  • 15 oz black eye peas, drained 
  • 15 oz canned corn 
  • 2 Roma tomatoes
  • 2 ripe avocados, diced
  • ⅓ cup red onion, diced 
  • 1 bell pepper, diced
  • 1 jalapeno, diced 
  • ⅓ cup cilantro, finely chopped

For the dressing:

  • ⅓ cup olive oil 
  • 2 tablespoons lime juice 
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt 
  • ½ teaspoon pepper 
  • 1 teaspoon chili powder


  1. To make the dressing, whisk together olive oil, lime juice, red wine vinegar, salt, pepper and chili powder. Put aside. 
  2. In a large bowl combine beans, black eyed peas, corn, tomatoes, avocado, red onion, bell pepper, jalapeno, and cilantro. 
  3. Pour dressing over the ingredients and stir very well. 
  4. Serve cold.


  • Serve with chips.
  • Jalapeno can be removed if you don’t want spice. White beans can be used to substitute black eyed peas.


  • Keeps for 6 days refrigerated in an airtight container. 

Nutrition Notes:

  • Legumes are a great source of vegan protein and are high in fiber and antioxidants.

Savings Tip:

  • You can swap canned corn with frozen corn. Use green bell pepper instead of red or yellow.

Nutrition Facts:

Serving Size1/12 of recipe
Number of Servings12
Energy (kcal)186.4
Total Fat (g)10.3
Saturated (g)1.4
Cholesterol (mg)0
Sodium (mg)329
Total Carbs (g)20.6
Dietary Fiber (g)6.6
Total Sugar (g)3.6
Added Sugar (g)0
Protein (g)5.6
Vitamin D (mcg)0
Calcium (mg)28.4
Iron (mg)1.6
Potassium (mg)448.9