Cowboy Caviar

One of my favorite “dip” recipes that I can take anywhere and people love! It is fresh, healthy and delicious!

This makes a giant bowl of gluten free, dairy free fun!

~16 servings or cups in the bowl.

87 Calories | 18.9C, 0.4F, 3.4P, 4.4Fib

Ingredients

  • 1 can corn
  • 1 can diced tomatoes
  • 1 can green chili peppers
  • 1 can black beans
  • 1 can black eyed peas
  • 200g diced red onion
  • 150g diced raw yellow pepper
  • 325g diced raw red pepper
  • 200g diced raw green pepper
  • 300g diced raw orange pepper
  • 96g zesty Italian fat free dressing
  • 64g Salsa Ranchera
  • 40g chopped raw cilantro
  • 1 lime, juiced and zested
  • Garlic powder, salt, pepper & Tabasco sauce added to taste
  • Optional: add avocado or jalapeños (adjust macros on your own)
  • There is a lot of chopping but once you get it all done its worth it! I recommend making this in the morning or the day before so all the flavors have time to fall together.
  • When buy the ingredient, the most difficult one to find will be the black eyed peas. In the whole line of beans there will be 1 can.
  • How I make this:
    Put a colander in the sink.
    Put 2 pieces of paper towel in a giant mixing bowl.
    Open a can, rinse the ingredient in the colander, put ingredient on top of the paper towel to let dry.
    Put two my pieces of paper towel on top of that ingredient.
    Keep layering.
    While this is drying out chop all the fresh/raw ingredients.
    Remove paper towels.
    Mix canned ingredients with raw ingredients.
    Add dressing, cilantro, and seasoning to taste.
    Serve on a chip, on a salad or on top of meat.

Happy sharing and eating!

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