Cowboy Caviar

I recently shared on Instagram stories that one of my favorite side dishes to make in Summer is cowboy caviar.  I don’t like mayonnaise, so most of the traditional macaroni/potato salads are always out for me, and while I love a good pasta salad, I also don’t want that all the time.  I just love the combination of vegetables – plus all the colors!  And now that I’ve been limiting my fat intake post gallbladder attack, I’ve been leaning into foods like this even more.  Plus it’s so quick and EASY – perfect for those summer days when you want to be outside not in the kitchen.  

I believe I originally learned this recipe from Weight Watchers but have changed it some over the years of making it.  One of the nice things about cowboy caviar is you can really make it however you want!  

I often will pair this as a side dish with grilled chicken or burgers for dinner.  It’s also great as a dip with tortilla chips!

Cowboy Caviar recipe

• 1 red onion chopped small
• 1 pepper (any color but my favorite is orange)
• 1 can of corn 
• 1 can of pinto beans- rinsed and drained
• 1 can of black beans- rinsed and drained
• 1 cup of tomatoes – diced
• 1/2 cup cilantro – chopped small
• 1 jalapeño – no seeds, chopped small (optional!)
• 1/2 a small red onion (could also use scallions if you like less onion)
• 1 clove garlic minced (I like to use the jar of pre-minced garlic!)
• Olive oil (2-3 tablespoon)
• Red wine vinegar (2-3 tablespoon)
• Lime juice (1 tablespoon – optional)
• Sugar (1-2 tsp – or can leave out)
• Salt & pepper

Whisk together the lime juice, oil, vinegar and spices.  Then add the beans & vegetables and mix well.

Let me know if you try it!