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A hearty mix of beans, corn, tomatoes, pepper, and cilantro tossed in a heart healthy dressing.
Ingredients
- 1 can black beans
- 1 can black eyed peas (pinto beans, navy beans, or chickpeas work well too)
- 2 cups cherry tomatoes halved
- 1 cup corn kernels from off the cob or defrosted frozen
- 1 red bell pepper stemmed, seeded, and diced
- ½ cup diced red onion
- 1 medium jalapeño pepper finely chopped (optional)
- Juice of 1 lime
- ¼ cup chopped fresh cilantro
Dressing:
- 2 tablespoons plus 1 teaspoon red wine vinegar
- 4 tablespoons EVOO
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon honey
- 1 garlic clove minced
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- Chopped avacado or individual smashed avacado cups (Avacado is a tasty addition, but won't stay good for a week of meal prep. Individual smashed avacado cups are a good alternative.)
Instructions
- In a large bowl, stir together the black beans, black-eyed peas, tomatoes, corn, bell pepper, onion, jalapeño, and lime juice.
- Make the dressing: In a small bowl, whisk together the the vinegar, oil, cumin, cayenne, honey, garlic, salt, and pepper. Pour the dressing over the bean mixture. Fold in cilantro, and season to taste.
Lunch Prep Ideas for Cowboy Caviar
- Serve plain with whole grain tortilla chips
- Toss in baked chicken cubes or mukimame and serve over greens.
- Prep shredded chicken in the crockpot or on the stovetop. Serve as a taco in a whole wheat tortilla or taco salad with Cowboy Caviar on top.
Nutrition
Calories: 131kcal | Carbohydrates: 10g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 164mg | Fiber: 2g
