Skip to Content

Easy Skinny Cowboy Caviar 

This Easy Skinny Cowboy Caviar is flavorful, colorful, and incredibly delicious!  It makes a great dip, salad, side dish, or even as a topping for fish or meat. Take to a family gathering, potluck, or BBQ!

Servings: Makes 16 ( 1/2 cup) servings 

GREEN:2 smartpoints per serving 

BLUE/PURPLE: Zero points per serving 

What is Cowboy Caviar?

Cowboy caviar is a bean salad or dip made with black-eyed peas, beans, tomatoes, corn, bell peppers, onion, jalapeños, and cilantro then tossed in in a zesty dressing.

What ingredients do I need to make this Easy Skinny Cowboy Caviar?

  • Black beans- rinsed and drained.
  • Black eyed peas-rinsed and drained.
  • Pinto beans-rinsed and drained or you can use another can of black eyed peas.
  • Tomatoes– diced. You can use cherry, grape, Roma, or a can of rotel diced tomatoes, if you desire.  
  • Jalapeño-seeded and finely diced.
  • Corn-I like to you use sweet corn. You can use fresh, canned or thawed from frozen.
  • Red, yellow, green, or orange bell pepper– you can use a variety for color. Seeded and finely diced
  • Red onion- diced
  • Cilantro leaves– chopped. If you aren’t a cilantro fan-just omit it completely. 
  • Avocado-chopped. Optional for additional points. Be sure to add just before serving so it doesn’t go brown. 
  • Lime juice-from two limes
  • Chili powder
  • Cumin
  • White Balsamic Vinegar – this brings a sweet and sour taste to the dressing. You could also substitute the white balsamic vinegar for regular balsamic vinegar, white wine vinegar, or apple cider vinegar. 
  • Sugar or Monkfruit sweetener– just a pinch to balance out all the savory flavors.
  • Salt and pepper– to taste

 

How do I serve with Easy Skinny Cowboy Caviar?

This can be served as a salad, side dish, tortilla chips, on top of tacos, on nachos, inside a burritos, or on top of fish or meat!

How do I make this Easy Skinny Cowboy Caviar?

Combine drained beans, peas, corn, diced bell peppers, diced tomatoes, diced jalapeño, and diced onion, into a large bowl.

Mix together to combine. Set aside. 

Whisk dressing ingredients together in a smaller bowl, until well combined.

Pour the dressing over the salad, and fold in cilantro leaves.

Stir until everything is well combined.

Serve immediately, or refrigerate until ready to eat. This dip can made up to 8 hours before you plan to eat it.

Serve as a side with chips or veggie sticks, if desired.

Store leftovers in an air tight container in the refrigerator, for up to four days.

Ingredients 

  • 1  (15 oz.) can black beans, rinsed and drained
  • 1 ( 15 oz.) can black eyed peas, rinsed and drained
  • 1 ( 15 oz.) can pinto beans, rinsed and drained or you can use another can of black eyed peas
  • 1 cup tomatoes, diced
  • 1 jalapeño, seeded and finely diced
  • 2 cups corn- fresh, canned or thawed from frozen
  • 1 1/2 cup red, yellow, green, or orange bell pepper, seeded and finely diced
  • 1/2 red onion, diced
  • 1/4 bunch cilantro leaves, chopped

Dressing Ingredients:

  • 1/4 cup lime juice, from one lime
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • 1/2 Tbsp white balsamic vinegar 
  • 1/2 tsp regular sugar or Monkfruit sweetener 
  • salt and pepper to taste

Directions:

  • Combine drained beans, peas, corn, diced bell peppers, diced tomatoes, diced jalapeño, and diced onion, into a large bowl. Mix together to combine. Set aside. 
  • Whisk dressing ingredients together in a smaller bowl, until well combined.
  • Pour the dressing over the salad and fold in cilantro leaves. Stir until everything is well combined.
  • Serve immediately, or refrigerate until ready to eat. This dip can made up to 8 hours before you plan to eat it.
  • Serve as a side with chips or veggie sticks, if desired 
  • Store leftovers in an air tight container in the refrigerator, for up to four days.

 

Servings: Makes 16 ( 1/2 cup) servings 

GREEN:  2 smartpoints per serving

BLUE/PURPLE: zero points per serving 

Yield: 16

Easy Skinny Cowboy Caviar 

Easy Skinny Cowboy Caviar 

This Easy Skinny Cowboy Caviar is flavorful, colorful, and incredibly delicious!  It makes a great dip, salad, side dish, or even as a topping for fish or meat. Take to a family gathering, potluck, or BBQ!

Author: thepounddropper.com

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1  (15 oz.) can black beans, rinsed and drained
  • 1 ( 15 oz.) can black eyed peas, rinsed and drained
  • 1 ( 15 oz.) can pinto beans, rinsed and drained or you can use another can of black eyed peas
  • 1 cup tomatoes, diced
  • 1 jalapeño, seeded and finely diced
  • 2 cups corn- fresh, canned or thawed from frozen
  • 1 and 1/2 cup red, yellow, green, or orange bell pepper, seeded and finely diced
  • 1/2 red onion, diced
  • 1/4 bunch cilantro leaves, chopped

Dressing Ingredients:

  • 1/4 cup lime juice, from two limes
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • 1/2 Tbsp white balsamic vinegar *
  • 1/2 tsp regular sugar or sweetener of your choice
  • salt and pepper,to taste

Instructions

    1. Combine drained beans, peas, corn, diced bell peppers, diced tomatoes, diced jalapeño, and diced onion, into a large bowl. Mix together to combine. Set aside. 
    2. Whisk dressing ingredients together in a seperate small bowl, until well combined.
    3. Pour the dressing over the salad and fold in cilantro leaves. Stir until everything is well combined.
    4. Serve immediately, or refrigerate until ready to eat. This dip can made up to 8 hours before you plan to eat it.
    5. Serve as a side with chips or veggie sticks, if desired 

    Store leftovers in an air tight container in the refrigerator, for up to four days.


    Servings: Makes 16 ( 1/2 cup) servings 

    GREEN:  2 smartpoints per serving

    BLUE/PURPLE: zero points per serving 

Notes

  • You can substitute the white balsamic vinegar for regular balsamic vinegar, white wine vinegar, or apple cider vinegar, if desired.

Nutrition Information:

Yield:

16

Amount Per Serving: Calories: 108Total Fat: 1gCholesterol: 1mgSodium: 154mgCarbohydrates: 19gNet Carbohydrates: 13gFiber: 6gSugar: 2gProtein: 5g

Susan Atlas

Sunday 11th of July 2021

Have you tried freezing this dish? It sounds yummy but we can't eat it in 4 days. I'm thinking about cooking some of it with some broth and a can of tomato sauce or puree to make it into a soup, which might keep longer or freeze. I'd like feedback on this.

Skip to Recipe