I’m pretty sure there’s about 50 different names for this so-called Fiesta Dip. But, we’re just going to keep it Texas and call it Cowboy Caviar.
I made this dip for a Christmas party a couple of weeks ago (the same party graced by my Gluten-Free Peanut Butter Thumbprint Cookies), and it was a huge hit!
This dip is easy to make, and it’s pretty. Especially in a beautiful serving bowl.
The ingredient list is simple; for the dip, and the dressing.
The recipe calls for canned black beans, and canned black-eyed peas. I chose reduced sodium options for both; and neither of them were seasoned. I’d rather season it myself. 🙂 (Plus, who needs the extra salt bloat during the holidays?!)
Drain the beans, add the beans to your serving bowl, add your freshly-chopped veggies, and then make your dressing.
Pour the dressing all over, mix it all together, and bask in your health-food glory.
You can refrigerate this dip until you’re ready to serve.
Remember to wait to add the chopped avocado until just before serving!
I served this dip with Beanitos; they’re my favorite. Plus, it just ups the health factor one more notch. 😉
[recipe] [recipe title=”Cowboy Caviar” servings=”About 20″ time=”20 min” difficulty=”Easy” print=”false”]
Ingredients:
- 1 (15 oz.) can black-eyed peas, rinsed and drained well (You can use seasoned or unseasoned.)
- 1 (15 oz.) can black beans, rinsed and drained well (You can use seasoned or unseasoned.)
- 1 orange bell pepper, chopped
- 1 green bell pepper, chopped
- 3 green onions, chopped
- 1 fresh jalapeño, chopped
- 2 tomatoes, chopped
- 1/3 cup cilantro, chopped
- 1 ripe avocado, chopped
- Chips for serving (I used Beanitos.)
Dressing:
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1/2 lime, juiced
- 1/2 teaspoon Dijon Mustard
- Salt and Pepper, to taste
Instructions:
- Combine black-eyed peas, beans, bell peppers, green onions, jalapeño, tomatoes, and cilantro in a medium bowl.
- In a small bowl, whisk together olive oil, white wine vinegar, lime juice, Dijon mustard, and salt and pepper. Pour over bean mixture. Cover and refrigerate until ready to serve.
- Just before serving, add avocado and gently stir to combine. Serve with chips. [/recipe]
*Recipe adapted from Valerie’s Kitchen.
Have you tried this dip before? Can you spot the “veggie” I purposely left out? 🙂
If you’re not a huge black-eyed peas fan, this is a sneaky way to get your New Year’s luck! This dip is so fresh and yummy, you won’t even notice the peas. I promise.
Stay fit, friends! Xo
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