With spring in full swing, I’m looking for recipes that require little to no time spent over a hot stove or with the oven on. It just gets too hot to cook much.
The first time I had this dish, it was served with corn chips for dipping. My kids still like to eat it that way, but I prefer to eat it on top of greens these day — more as a fiesta salad than a Southwestern dip. But whatever you prefer, this is a quick and easy recipe that’s sure to please.
This recipe features black-eyed peas, which are actually beans, are a good source of fiber, potassium, protein and iron. They are low in fat and calories. It also features black beans, which provide special support for digestive tract health. And it features corn, a vegetable that is packed full of nutrients.
Cowboy caviar
- 1 15-ounce can black-eyed peas, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 12 ounces kernel corn (thawed frozen or canned, drained)
- ½ cup red onion, minced
- 1 cup green bell pepper, chopped
- 1 16-ounce jar chunky salsa
- 1 4-ounce can diced green chiles (if desired)
- Add all the ingredients in a large bowl and stir to mix.
- Chill in the refrigerator until ready to serve (at least 30 minutes).
- Serve as a dip or atop a bed of lettuce.
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