Tuesday, May 11, 2010

Spicy Bean Salsa (or Cowboy Caviar)

'Tis the season for pignics and get-togethers! This is a quick, healthy dish that satisfies the masses (and has them begging for the recipe.) It can stand on its own as a side salad, tops grilled chicken with panache and can hold its own on a sturdy tortilla chip. Extra bonus: you make it the day before the event. How's that for stress-free?

  • 1 (15 ounce) can black-eyed peas or pinto beans
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 package frozen corn, thawed
  • 1/2 cup chopped onion (green, red, white)
  • 1/2 cup chopped red bell pepper
  • 2 jalapeno peppers, diced (optional)
  • 4 roma tomatoes, diced
  • 2 cloves garlic, minced
  • 1/2 c. fresh cilantro, rough chopped
  • 1/4 fresh lime juice (3-4 limes)
  • 1/2 tsp. salt
  • 3T olive oil
  1. Rinse and drain beans.
  2. In a medium bowl, combine all beans, onion, green bell pepper, jalapeno peppers and tomatoes.
  3. In a small bowl, whisk together dressing ingredients, add to rest of salad; mix well. Cover, and refrigerate overnight to blend flavors.   
  • 150 cal./serving. Serves 24.


  1. Can I use habaneros ?

  2. ooh, this looks absolutely delish!! Will have to try this one out.. thanks!