Texas Cowboy Caviar
This past weekend my husband and I had my parents over for dinner. Our usual conversation about what to prepare came up and we decided to have a Mexican fiesta. You can’t go wrong with Mexican cuisine. We both enjoy cooking and discussed what we would create. My husband would grill fajita-style bell peppers and onions for taco-style fajitas and I would make a veggie side.
Who else is over rice? I love cauliflower rice, but I wanted extra veggies and protein. This Texas Cowboy Caviar hits the spot. You can enjoy it with chips or just have it as a side salad. It is a breeze to prepare and the leftovers are delicious. I have been topping this over mixed greens and adding a little salad dressing for a flavorful twist on the typical salad.
So try it out. It’s plant-based (vegan), gluten-free, dairy-free, and simply amazing for the taste buds!
Try it out and leave a comment telling me how you liked it. Enjoy!
Texas Cowboy Caviar
Ingredients
The Cowboy Caviar Blend
- 1 oz 15 oz can organic tribe-blend beans (kidney, pinto, black)
- 1 bell pepper (I prefer orange or yellow) peeled and chopped
- 1 cucumber peeled and chopped
- 3 cup cherry tomatoes sliced
- 1/2 red onion diced
- 1 15 oz can organic corn or 2 ears fresh corn boiled and chilled
- 1 avocado diced
- 1 cup cilantro diced
The Dressing
- 2 tbsp extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 lime juiced
- 1 tbsp chili powder
- 1 tbsp parsley
- 1 tbsp cumin
- 1 tbsp black pepper
- 3 cloves garlic minced (decrease to 1-2 cloves if you prefer)
Instructions
- Prepare the veggies and seasonings and add to a large bowl that has a lid. Mix everything well.
- In a seperate bowl mix together the ingredients for the dressing. Pour the dressing into the large bowl and combine all ingredients together.
- Refrigerate at least for a couple hours for the flavors to blend together and enjoy.
