Cowboy Caviar

Updated: Jul 29

Cowboy or Texas Caviar is a salad of black-eyed peas tossed with diced veggies in a light vinaigrette often eaten as a dip with tortillas. This recipe is a twist on the classic with more vegetables & fresh herbs. It's a delicious bowl of plant-power goodness! Packed with protein & fiber. Low Calorie, Low Saturated Fat, Cholesterol Free, Excellent Source of Dietary Fiber, Excellent Source of Protein, Excellent Source of Vitamin A, Excellent Source of Vitamin C, Excellent Source of Iron...In a true sense it is wholesome plant powered nutrition ready in no time!




Oh Bowl of Goodness!


Ingredients Servings 4

  • 2 cups cooked blackeyed peas

  • 1/2 cup cooked quinoa

  • 1/2 cup small diced carrots

  • 1/2 cup small diced bell peppers

  • 1/4th cup small diced red onion

  • 1/2 cup small diced cucumbers

  • 1/2 cup diced cooked Beets

  • Handful Pomegranate seeds

  • 2-3 tbsp minced Jalapeno (optional)

  • Handful of chopped fresh Cilantro

  • 4-5 minced Mint leaves

  • 1 Avocado sliced or diced

  • 2-3 tbsp fresh lemon/lime juice

  • Drizzle of Olive oil

  • Salt & pepper

  • Dried Oregano

  • A dash of your favorite hot sauce (optional)

  • Your favorite greens -Baby spinach, Spring mix, Baby Kale and or Arugula

  • Top with Nuts, Seeds (optional)

Directions

  1. Cooking Black-eyed peas: Soak 1 cup of dried peas in water for 2 hours. Bring 4 cups of water to a boil in a sauce pan, add 2 tsp of salt, add the soaked black-eyed peas and let it boil for 12-15 mins until cooked, I prefer al dente. Drain the excess water and let it cool.

  2. Cook Quinoa- Rinse 1/2 cup of quinoa under cold water. In a sauce pan boil 1 cup of vegetable broth/water, add quinoa, reduce heat, cover and cook for 12-15 mins. Once cooked fluff the quinoa with a fork.

  3. In a mixing bowl toss all the ingredients with black-eyed peas & quinoa. Top with diced avocado and enjoy on a bed of greens!!!





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