Cowboy Caviar

Cowboy Caviar

A delicious salsa that is amazing for tacos, dips, on top of protein or as a salad topper.
Health Rating
Prep Cook Ready in Servings
15 min 0 min 15 min 10


1 can (15oz) Black beans, canned (drained, rinsed)
1 can (15oz) Black-eyed peas, canned (drained, rinsed)
1 medium pepper(s) Red bell pepper
2 tomato Roma tomatoes
1 medium pepper(s) Jalapeno pepper
1/4 medium Red onion
1/4 bunch Cilantro (coriander)
2 tbsp Extra virgin olive oil (for dressing)
2 tbsp Lime juice (fresh) (for dressing)
1/2 tbsp Balsamic vinegar (for dressing)
1/2 tsp Chili powder (for dressing)
1 tsp Cumin (for dressing)
1/2 tsp Salt (for dressing)
1/2 tsp Granulated sugar (for dressing)


1. Rinse and drain the black beans and the black-eyed peas in a colander. Let the excess water drain as you prepare the vegetables.

2. Finely dice the bell pepper, tomatoes, jalapeño, and red onion. Try to dice the vegetables into pieces that are roughly the same size as the beans. For a less spicy salad, scrape the seeds out of the jalapeño before dicing. Roughly chop the cilantro.

3. Place the drained beans, bell pepper, tomatoes, jalapeño, onion, and cilantro in a large bowl.

4. In a small bowl, whisk together the olive oil, 2 Tbsp of juice from the lime, balsamic vinegar, chili powder, cumin, salt, and sugar. Pour the dressing over the salad, then stir until everything is well coated.

5. Serve immediately, or refrigerate until ready to eat.

Nutrition Facts

Per Portion

Calories 113
Calories from fat 29.4
Calories from saturated fat 4.4
Total Fat 3.3 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.1 g
Cholesterol 0
Sodium 425 mg
Potassium 287 mg
Total Carbohydrate 15.7 g
Dietary Fiber 5.0 g
Sugars 1.4 g
Protein 5.1 g

Dietary servings

Per Portion

Meat Alternative 0.5
Vegetables 0.8

Energy sources

Recipe from:
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