Colorful Cowboy Caviar
This delicious dish is also a visual rainbow of colors. It's packed with protein and fiber. Great for a snack or side at a meal. It may be made in advance and keeps well for several days in the refrigerator.
Time: 15 minutes
1 1/2 cups Black Eyed Peas (freshly prepared or 1 can rinsed/drained)
1 1/2 cups Black Beans (freshly prepared or 1 can rinsed/drained)
1 1/2 cups Fresh Corn Kernels (about 2 ears) or 1 can 14 oz drained)
1 1/2 cups Diced Tomatoes (about 3/4#)
1 medium Red Bell Pepper (or orange/yellow) chopped
1/2 cup chopped Red Onion
1/2 cup chopped Cilantro (leaves & stems)
1 Jalapeño, finely chopped (ribs & seeds removed)
2 T. Rice Wine Vinegar
2 T. Apple Cider Vinegar
Juice of 1 Lime (or Lemon)
2 T. Mince Garlic
1 T. Maple Syrup
1/2 tsp. Crushed Red Pepper Flakes
2 tsp. Cumin
1 tsp. Coriander
1/8 tsp. Salt (to taste)
In a large serving bowl, toss together black-eyed peas, black beans, corn, chopped tomatoes, bell pepper, onion, cilantro and jalapeño.
In a small Mason jar, combine the vinegars, lime juice, garlic, maple syrup, pepper flakes, cumin, and coriander. Shake until emulsified.
Drizzle the dressing over the bean mixture in the serving bowl and toss until well mixed. Season to taste with additional salt and pepper.
For best flavor, let the mixture marinate for at least 20 minutes before serving.
If adding avocado, mix in just before serving.
Serve with: whole grain tortilla or chips, raw veggies, bed of greens
Add Ins: Avocado - Diced Zucchini - Diced Cucumber
Swap: Chickpeas for black eyed peas or other legumes for black beans.