Cowgirl Caviar

Written by on in Beans, legumes & grains, Recipes, Sides, Snacks
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Hey y’all babes,

Happy Independence Day for my fellow Americans, and for everyone else, happy Sunday!

Now, if you’ve been vegan or fully whole food plant based for more than a couple of weeks, chances are you have run into this scenario. You’re out in the wild, living your best plant-fueled life. Your house is a haven of fruits and vegetables, you’ve got the vegan options in a select number of restaurants staked out, you know where to get tofu and nooch in bulk, and small woodland creatures come to your aid in times of distress and danger.

Vegan level 7

But then, an obstacle in your hero’s journey! Family gathering! Potluck! Barbeque! Holiday! And suddenly, you start going through the rolodex of your mind, thinking about what it is people typically bring to those events. Cheesy casseroles, buttery cakes, creamy dips, and so so much meat. It’s a veritable graveyard out there, friends.

Never fear, faithful babes. You’re strong, smart and resourceful. You know how to plan ahead. True story: when I go to family events, I either eat ahead, or pack something. If it’s a potluck, I make 2-3 plant-based dishes to expose my family to the flavors of plant foods. If they barely touch them, more leftovers for me!

This one is one of my favorite sharing recipes. It takes no cooking time, five minutes to prepare, and is an instant favorite among Texan omnivores. It’s my spicier, oil-free take on Texas caviar, specifically for us spicy cowgirls and the people we love.

I’ve talked at length about the benefits of spicy food and beans in past recipes, and I’m sure you’re busy today, so we’re going to skip straight to the juicy bit: the recipe. Let me know what you think, and tell me, what is your go-to July 4th dish?

Cowgirl Caviar
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Cowgirl Caviar

Recipe by MonicaDifficulty: Easy
Servings

10

servings
Prep time

5

minutes

Ingredients

  • Salsa

  • 1 14oz can corn (or roughly 2 cups) drained and rinsed

  • 1 14oz can black eyed peas (or roughly 2 cups) drained and rinsed

  • 1 14 oz can black beans (or roughly 2 cups) drained and rinsed

  • 1 14 oz can salt-free diced tomatoes (or 2-3 Roma tomatoes, diced) drained and rinsed

  • 1/2 red onion, diced

  • 1/2 red bell pepper, diced

  • 1 green bell pepper, diced

  • 3-4 Serrano peppers, diced

  • 1/3-1/2 cup chopped fresh cilantro

  • 1 ripe avocado, diced.

  • Dressing

  • 1/3 cup veggie broth

  • 1/3 cup lime juice

  • 2 Tbsp red wine vinegar

  • 1/2 Tbsp chili powder

  • 1 Tbsp cumin

  • 2 tsp iodized salt

Directions

  • Put salsa ingredients in a mixing bowl, and mix thoroughly.
  • Put dressing ingredients in smaller mixing bowl and mix thoroughly.
  • Pour dressing over salsa. Mix all of it thoroughly.
  • Refrigerate for at least 1/2 hours to absorb flavors.
  • Enjoy!

Notes

  • If you can’t take the heat or just don’t like things super spicy, swap out the serrano peppers for Jalapenos or a 4 oz can on diced green chiles. If you want to up the ante, add in a diced habanero pepper.