MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cowboy Caviar
Categories: Appetizer, Bean salads
Yield: 8 Servings

1 lg Avocado (200 g); diced
2 Limes (60 ml); juice of
15 oz Can black beans (425 g);
- drained & rinsed
15 oz Can black-eyed peas
- (425 g); drained & rinsed
1 1/2 c Corn kernels (225 g)
1 sm Red onion (100 g);
- finely diced
1 lg Red bell pepper (160 g);
- diced
1 lg Orange bell pepper (160 g);
- diced
1 Jalapeno (10 g);
- finely minced, seeds
- removed for less heat
1 c Cherry tomatoes (150 g);
- diced
1/4 c Fresh cilantro (10 g);
- chopped
3 tb Olive oil (45 ml)
2 tb Red wine vinegar (30 ml)
1 tb Maple syrup (15 ml)
1 ts Sea salt (6 g)
1/2 ts Ground cumin (1.5 g)
1/2 ts Smoked paprika (1.5 g)
1/4 ts Black pepper (1 g)

Preparation time: 20 minutes

This cowboy caviar recipe is made with black-eyed peas, black beans,
avocado, veggies, and a zesty dressing. Use it as a dip or a side
dish!

Add the diced avocado to a large mixing bowl and gently toss with the
lime juice. This helps prevent browning and adds brightness to the
dish.

Add the black beans, black-eyed peas, corn, red onion, red bell
pepper, orange bell pepper, jalapeno, cherry tomatoes, and cilantro.
Mix gently to avoid mashing the avocado.

In a small bowl, whisk together the olive oil, red wine vinegar, maple
syrup, sea salt, ground cumin, smoked paprika, and black pepper.

Pour the dressing over the bean and vegetable mixture. Toss until
everything is evenly coated.

Refrigerate for 20 to 30 minutes to allow the flavors to meld, or
serve immediately.

Serve with tortilla chips or as a fresh side dish.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/cowboy-caviar-recipe/>

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