Vegan Texas Cowboy Caviar

Vegan Texas Cowboy Caviar

A vibrant, plant-based take on the classic Texas starter. This high-protein salsa features black beans, black-eyed peas, and crisp vegetables tossed in a zesty chipotle-lime dressing. Perfect as a dip with tortilla chips, a topping for grains, or a light main course salad.

Ingredients
[ ] 1 15-ounce tin of black beans, drained and rinsed
[ ] 1 15-ounce tin of black-eyed peas, drained and rinsed
[ ] 1½ cups fire-roasted sweetcorn
[ ] 1 small red pepper, chopped
[ ] 1 small green pepper, chopped
[ ] 1 cup red onion, diced
[ ] 1 cup cherry tomatoes, quartered
[ ] 3 tablespoons jalapeños, chopped
[ ] 2 small avocados, diced
[ ] ½ cup fresh coriander, chopped
[ ] ⅓ cup extra-virgin olive oil
[ ] ¼ cup fresh lime juice
[ ] ½ to 1 teaspoon chipotle chilli powder
[ ] 1 teaspoon garlic powder
[ ] 1 teaspoon ground cumin
[ ] 1 teaspoon sea salt
[ ] ½ teaspoon black pepper

Instructions
[ ] 1. In a large mixing bowl, combine the drained black beans and black-eyed peas.
[ ] 2. Add the fire-roasted sweetcorn, chopped red and green peppers, diced red onion, quartered cherry tomatoes, and chopped jalapeños.
[ ] 3. Gently fold in the diced avocados and fresh coriander.
[ ] 4. In a small bowl, whisk together the extra-virgin olive oil, fresh lime juice, chipotle chilli powder, garlic powder, ground cumin, sea salt, and black pepper until well combined.
[ ] 5. Pour the dressing over the bean and vegetable mixture, stirring gently to coat all ingredients evenly.
[ ] 6. Taste and adjust the seasoning as needed.
[ ] 7. Chill for at least 30 minutes before serving to allow the flavours to meld.
[ ] 8. Serve as a dip with tortilla chips, over rice, or as a fresh salad.

https://www.cuisinesavvy.com/recipe/vegan-texas-cowboy-caviar