Cowboy Caviar

By the Gracious Vegan

There are many recipes for Cowboy Caviar, but this one has no oil, and I don’t taste much of a difference. You can mash the avocados a bit or keep them in dice form.

Stir all the ingredients together in a medium-large bowl.

• 2 medium/large or 3 small avocados, peeled and diced

• 2-3 tomatoes, diced

• 6 green onions, thinly sliced

• 2 cloves garlic, minced

• 1.5 cups cooked black-eyed peas (if using canned, one can rinsed and drained)

• 1.5 cups cooked corn (if using canned, one can rinsed and drained)

• 1/2 cup lightly packed chopped cilantro

• 2 Tablespoons lime juice, or more to taste

• 2 Tablespoons red wine vinegar

• 1/2-1 teaspoon hot sauce (Tabasco, sriracha, or other)

• 1/2 teaspoon ground cumin, or more to taste

• 1/2 teaspoon salt 

• Freshly ground pepper to taste

The dip is ready to serve or can be refrigerated for up to two hours. (Or longer if you don’t peel and cut up the avocados until ready to serve.) Serve with Whole Wheat Flour Tortilla Crisps.

Cowboy caviar also can be served:

• On baked potatoes

• As a salad or side dish

• As a topping for tacos or Sloppy Joes

• In a wrap with a crumbled veggie burger

• In a burrito with warmed refried beans and cream or guacamole

Timing: About 15 minutes

Gluten-free