Healthy Texas Cowboy Caviar

Ingredients

• 1 (15-ounce) can black beans

• 1 (15-ounce) can black-eyed peas

• 1 ½ cups fire-roasted corn (or regular is fine too)

• 1 small red bell pepper, chopped

• 1 small green bell pepper chopped

• 1 cup EACH: red onion, diced AND cherry tomatoes, quartered

• 3 Tablespoons jalapenos, chopped

• 2 small avocados, diced

• ½ cup chopped cilantro (or parsley)

  Dressing:

  • ⅓ cup olive oil

  • ¼ cup lime juice

  • ½ - 1 teaspoon chipotle chili powder (or ancho)

  • 1 teaspoon EACH: garlic powder, cumin powder, AND salt

  • ½ teaspoon black pepper

Instructions

DRESSING: Combine the ingredients for the dressing in a mason jar, cover and give it a few good shakes until the dressing is well combined; set aside.

COWBOY CAVIAR: Add all the ingredients for the salad in a large bowl, mix it together and toss it with the dressing. Taste and adjust with additional salt and pepper as desired.

Notes: If you don't plan on consuming all the cowboy caviar in one go, I do suggest dressing all of the salad, splitting it into two containers and then just adding avocados to the portion you'll be able to finish. The salad will easily last you 3-4 days in the refrigerator and you can add fresh avocados when you're ready to eat the leftovers!

Original recipe from the little spice jar