Description
A vibrant and flavorful twist on classic cowboy caviar featuring tropical pineapple.
Ingredients
Scale
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- 1 cup frozen corn, thawed
- 1/2 cup chopped red onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1 cup chopped fresh pineapple
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and black pepper to taste
Instructions
- In a large bowl, combine black beans, black-eyed peas, corn, red onion, green bell pepper, red bell pepper, pineapple, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, chili powder, and cumin.
- Pour dressing over the bean mixture and toss to combine.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve with tortilla chips.
Notes
- You can substitute fresh corn for frozen corn.
- Adjust the amount of chili powder and cumin to your spice preference.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 180
- Sugar: 5g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Tropical Cowboy Caviar, Pineapple Salsa, Bean Salad, Vegan Salad