Grilled Cowboy Caviar
This Grilled Cowboy Caviar recipe will be the talk of the party! It's a simple appetizer recipe that feeds a crowd on a budget.
Servings: 12
Ingredients
- 4 ears bicolor corn
- 12 oz tomatoes
- 1 jumbo sweet onion sliced into ½” thick round
- 1 red bell pepper halved with ribs & seeds removed
- 1 orange bell pepper halved with ribs & seeds removed
- 1 avocado peeled & halved
- 1 jalapeno halved, ribs & seeds removed (optional)
- 1 15 oz can black beans rinsed & drained
- 1 15 oz can black-eyed peas rinsed & drained
- ½ cup chopped cilantro leaves and tender stems
- Olive Oil Salt & Pepper for Grilling
- Garlic-Lime Vinaigrette lime juice, minced garlic, olive oil, salt & pepper
Instructions
- Preheat grill to medium-high heat
- Brush Bicolor Corn with Olive Oil, place on grill grates - turn occasionally until grill marks appear, about 10 minutes. Remove from heat.
- While Corn is on Grill, Use a grill sheet or in a grill pan, arrange Tomatoes, Onion, Bell Peppers, Avocado, Jalapeno - turn occasionally until grill marks appear, about 6-8 minutes, Remove from heat.
- Allow veggies to cool. Diced the grilled tomatoes, onions, bell pepper, avocado, and jalapeno. Remove the grilled bicolor corn kernels from the cob.
- In a large bowl mix toss together the drained & rinsed black beans and black eyed peas. Add the grilled & diced tomatoes, onions, bell pepper, avocado and jalapeno. Toss in cilantro and garlic-lime vinaigrette.
- Serve as a dip with chips or as a lettuce wrap filling
Video
Nutrition
Calories: 45kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 48mg | Potassium: 214mg | Fiber: 2g | Sugar: 3g | Vitamin A: 646IU | Vitamin C: 23mg | Calcium: 13mg | Iron: 0.3mg