Here’s a recipe for a healthy and delicious Zero Point Cowboy Caviar:
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, drained and rinsed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, finely chopped
- 2-3 Roma tomatoes, diced
- 1 jalapeño, seeded and finely chopped (optional)
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1/4 cup apple cider vinegar
- 1 tablespoon olive oil (optional)
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions:
- Prepare the Vegetables:
- In a large mixing bowl, combine the black beans, black-eyed peas, and corn.
- Add the diced red bell pepper, green bell pepper, red onion, Roma tomatoes, jalapeño (if using), and chopped cilantro.
- Make the Dressing:
- In a small bowl, whisk together the lime juice, apple cider vinegar, olive oil (if using), garlic powder, ground cumin, salt, and pepper.
- Combine and Mix:
- Pour the dressing over the vegetable and bean mixture.
- Toss everything together until well combined and evenly coated with the dressing.
- Chill and Serve:
- Cover the bowl and refrigerate the Cowboy Caviar for at least an hour to allow the flavors to meld together.
- Serve chilled as a dip with tortilla chips, as a topping for grilled chicken or fish, or as a salad on its own.
Notes:
- For a zero-point version, you can skip the olive oil and adjust the seasonings to taste.
- Feel free to add or substitute any vegetables you prefer.
- This dish can be made ahead and stored in the refrigerator for up to 3 days.