This is my ultimate favorite recipe with beans. With the synergistic ingredients, it will kill bad microbes, boost glutathione levels and detox bad bile. It’s the perfect way to sneak “healthy” into your afternoon snack.
And bonus, with basic ingredients, it’s easy to toss together in just minutes!
Black-Eyed Peas and Black Beans
Beans are the star ingredient in this healthy salad. Canned beans are easiest to use, or you can cook your own if you’d like. One can is equivalent to one and a half cups cooked beans.
Tip: Drain your beans and corn very well before adding them to the bowl.
Corn
Depending on the season and availability, you might prefer to shuck fresh corn, or simply use frozen corn.
Tomatoes
Ripe red tomatoes are ideal. When tomatoes aren’t in season, I reach for Roma tomatoes (three to four of them) or cherry tomatoes (one pint would be perfect for this recipe). Avoid using canned. Fresh is best.
Bell Pepper and Jalapeño
Red, orange or yellow bell pepper will do. If you can tolerate a little heat, you’ll love the jalapeños. If you’re nervous about the jalapeño, you can reduce the spiciness by using just one of them, and being sure to remove the seeds and membranes before chopping.
Red Onion and Cilantro
I know these ingredients can be polarizing and I promise there’s not too much of either in them in this recipe. These are a must!
Tip: Take care to chop your ingredients small.
Optional Avocado
While untraditional, ripe avocado is a welcome addition to this bean salad. Wait to add avocado just before serving so it doesn’t brown.
INGREDIENTS
Cowboy caviar
2 cans (14 ounces each) black-eyed peas, rinsed and drained, or 3 cups cooked black-eyed peas
1 can (14 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
1 ½ cups fresh or defrosted frozen corn kernels
1 ½ cups chopped ripe tomatoes (about ¾ pound)
1 medium red, orange or yellow bell pepper, chopped
¾ cup chopped red onion (about ½ small red onion)
½ cup chopped cilantro, leaves and stems
1 to 2 jalapeños, ribs removed, seeded and finely chopped
1 avocado (cut up right before serving)
3 cloves garlic, crushed and finely minced
Marinade Mix
⅓ cup olive oil
3 tablespoons red wine vinegar or lime juice
2 medium cloves garlic, pressed or minced
1 to 1 ½ teaspoons salt, to taste
1 teaspoon dried oregano
½ teaspoon dried basil
1 teaspoon maple syrup or honey
⅛ teaspoon red pepper flakes
INSTRUCTIONS
In a large serving bowl, combine the drained black-eyed peas, black beans, corn, chopped tomatoes, bell pepper, onion, cilantro and jalapeño.
If you’ll be including avocado, wait to dice it until you’re ready to serve the dip, so it doesn’t turn brown in the meantime.
In a cup, thoroughly whisk together the dressing ingredients.
Drizzle the dressing over the serving bowl and toss until well mixed.
For best flavor, let the mixture marinate for at least 20 minutes before serving. If you’re adding avocado, mix it in just before serving.
Serve with tortilla chips!
