Skip to main content

Cowboy Caviar Dip



This bright and tangy dip is based on the flavors of Texas bean salsa and is great for parties, get-togethers, or as a snack.

Ingredients:
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz black-eyed peas, drained and rinsed
  • 1 can 15 oz corn kernels, drained
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1/2 red onion, finely diced
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste

Instructions:

In a large mixing bowl, combine the black beans, black-eyed peas, corn, bell peppers, red onion, jalapeno, and cilantro

In a separate small bowl, whisk together the olive oil, red wine vinegar, honey, cumin, chili powder, salt, and pepper

Pour the dressing over the bean mixture and toss gently to coat

Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld

Serve chilled with tortilla chips


Labels:

Comments

Post a Comment

Popular posts from this blog

Vegan Oatmeal PB Chocolate Chip Cookies

Indulge guilt-free with these vegan oatmeal peanut butter chocolate chip cookies! They're chewy, flavorful, and perfect for satisfying your sweet tooth without any animal products. Ingredients: 1 cup rolled oats 1/2 cup peanut butter 1/4 cup maple syrup 1/4 cup coconut oil, melted 1/4 cup almond milk 1/2 teaspoon vanilla extract 1/2 cup vegan chocolate chips Instructions: Warm the oven up to 175F 350C Add the peanut butter, maple syrup, melted coconut oil, almond milk, and vanilla extract to a bowl Mix the ingredients together until they are well mixed Add vegan chocolate chips and mix well Place cookie shapes made of dough on a baking sheet lined with parchment paper Put it in the oven for 10 to 12 minutes, or until the edges turn golden brown It should cool for 5 minutes on the baking sheet before being moved to a wire rack to cool all the way
Post a Comment
Read more

Spinach-Artichoke Dip Chicken

This Spinach-Artichoke Dip Chicken is a delightful fusion of flavors, combining the richness of spinach-artichoke dip with tender chicken breasts. It's creamy, savory, and absolutely delicious! Ingredients: 4 boneless, skinless chicken breasts 1 cup spinach, chopped 1 cup artichoke hearts, chopped 1 cup cream cheese 1/2 cup grated Parmesan cheese 1/2 cup shredded mozzarella cheese 1/4 cup mayonnaise 2 cloves garlic, minced Salt and pepper to taste Instructions: Put the chicken breasts at the bottom of a slow cooker Put chopped artichoke hearts, chopped spinach, cream cheese, Parmesan cheese, mozzarella cheese, mayonnaise, minced garlic, salt, and pepper in a bowl Cover the chicken breasts with the spinach-artichoke mixture Put the lid on top and set the heat to low Cook for 4 to 6 hours, or until the chicken is well done and soft Serve hot and enjoy!
Post a Comment
Read more

Mississippi Whole Chicken

This Mississippi Whole Chicken in the slow cooker is very easy to make, but the chicken is flavorful, tender, and has a hint of tang from the pepperoncini peppers. Ingredients: 1 whole chicken about 4-5 pounds 1 packet ranch seasoning mix 1 packet au jus gravy mix 1 stick unsalted butter 8-10 pepperoncini peppers plus extra for serving Optional: 1/2 cup chicken broth Instructions: Put the whole chicken in the crock pot Cover the chicken with the ranch seasoning mix and the au jus gravy mix Put the butter on top of the chicken Put the pepperoncinis around the chicken Put the chicken broth into the slow cooker if you want to use it Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and fully cooked After the chicken is cooked, use forks to shred it and throw away any bones or skin Get extra pepperoncini peppers to go with it and ...
Post a Comment
Read more