Cowboy Caviar
I make this Cowboy Caviar all the time when the weather warms up—it’s fresh, flavorful, and so easy to throw together. It’s the perfect dip for salty tortilla chips, but also great on its own or as a topping for tacos, bowls, or grilled chicken.
What I love most is how versatile it is. You can mix in ingredients like mango, corn, or orange bell peppers depending on what you’re craving.
Macros: (6 servings)
180 calories | 9g of protein | 30g of carbs | 2g of fat | 10g of fiber
Ingredients:
- 1 can black beans, drained & rinsed
- 1 can tri-blend beans (or kidney/pinto mix), drained & rinsed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ½–1 red onion, finely diced (adjust to taste)
- 1 jalapeño, seeded & diced (optional for heat)
- 6–7 cherry tomatoes, diced
- ¼ cup fresh cilantro, chopped
- Juice of 1–2 limes
- Salt to taste
- Tortilla chips, for serving
Instructions:
- Dice all vegetables into small, even pieces.
- Add everything to a large bowl.
- Squeeze fresh lime juice over the mixture and add a pinch of salt.
- Toss until well combined.
- Taste and adjust lime/salt as needed.
- Chill for 30–60 minutes for best flavor (optional but recommended).
Serve with tortilla chips or enjoy on its own!
Pro tip: Skip adding avocado to the main batch. Add it to individual servings instead so everything stays fresh (no browning or sogginess!).
