Oil free cowboy caviar

From the Healthy Kitchen Blog

Ingredients

• 1 13.5 oz can black eyed peas drained & rinsed (approx 1.5 cups)
• 1 13.5 oz can black beans drained & rinsed (approx 1.5 cups)
• 1 red bell pepper diced (or colour of choice)
• 2 firm roma tomatoes diced
• 1 cup frozen corn thawed (or canned)
• 1/3 cup red onion diced
• 1 jalapeno finely chopped & seeds removed
• 1/2 cup cilantro chopped (or parsley or dill)

For the Dressing

• 1/2 lemon juiced
• 1 lime juiced
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 tsp smoked paprika or sweet

Instructions

• Add all the salad ingredients to a large bowl and set aside.
• In a small bowl, combine all the dressing ingredients and mix well. Then pour over the salad and mix until well combined.
• Serve as a salad, or dip with chips or crackers. Enjoy!

Notes

Serve chilled or at room temperature, both ways taste great.

This dish is very adaptable, feel free to add more ingredients, like black olives, celery, avocado, garlic, green onion, or TEQUILA.

You may prepare the ingredients ahead, but this dish tastes best when the dressing is added no more than 2-3 hours ahead, as the veggies will start to soften. Leftovers keep refrigerated for 3-4 days.

For extra heat, use more jalapeno or leave in the seeds. Or add some cayenne pepper or a splash or two of hot sauce to your cowboy caviar dressing.