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Cowboy Caviar with tortilla chips in white serving ware

Cowboy caviar is a guilt-free dip that adds extra vegetables to your diet. This recipe also contains beans, which are an excellent source of protein and iron with less saturated fat than meat! In the summer when tomatoes are abundant, try grape or cherry tomatoes for variety. Adding avocado will give the dip some creaminess.

10 Servings
Preparation time
20 minutes
1 can black beans (15 oz standard can)
1 can black eyed peas (15 oz standard can)
1 bell pepper (any color)
2 tomatoes (medium, any type, any color)
1 jalapeno
¼ red onion
¼ bn cilantro (fresh)
2 Tbsp olive oil (for dressing)
2 Tbsp lime juice (for dressing)
½ Tbsp balsamic vinegar (for dressing, can substitute red wine vinegar)
½ tsp chili powder (for dressing)
1 tsp cumin (for dressing)
salt (for dressing, to taste )
1 tsp Sugar

1. Rinse and drain both cans of beans 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. Place the drained beans, bell pepper, tomatoes, jalapeño, onion, and cilantro in a large bowl. Add avocado, if using. 

3. In a small bowl, whisk together the olive oil, lime juice, vinegar, chili powder, cumin, salt, and sugar. Pour the dressing over the salad, then stir until everything is well coated. Serve immediately, or refrigerate until ready to eat. 

Per Serving - Calories: 130, Saturated Fat: 0 g, Sodium: 140 mg,  Total Sugars: 3g