Well, its January 1 and that means black-eyed peas for good luck in the new year. It also means new commitments to be healthier as often as possible. I took this festive Cowboy Caviar “salad” to a church potluck and it was a light and refreshing addition to all the heavy, mayonnaise laden neighbors it was sitting among. But seriously, this Cowboy Caviar is an easy salad to throw together the day before and you are ready to serve to your own guests or take to share at a potluck or Sunday dinner. This will for sure be making another circulation at Easter and a summer family reunion.

We are also ready to get back on the WW bandwagon, include a few more vegetables that we have been eating over the holidays and just lighten up all around – schedules, waistlines, commitments, menus. Its all gotta slim up!

Cowboy Caviar is the perfect New Year's day healthy meal option with black-eyed peas and vegetables marinated in a simple dressing. Or, bring it to a church potluck, picnic, summer family reunion. teacher meal or ladies luncheon. Its Weight Watcher friendly and its the perfect light meal after you've had all the holiday stuffing. #healthymeals #blackeyedpeasalad #weightwatcher

Print Recipe

Cowboy Caviar

Cowboy Caviar is the perfect good luck salad with black-eyed peas or black beans. It also makes a great addition to summer family reunions or church potlucks with a simple dressing and lots of vegetables.

Course: Salad

Cuisine: American

Keyword: black-eyed peas, good luck, new year, potluck, salad, side dish, summer salad

Ingredients

2 cans blackeyes peas drained
2 cans whole kernel corn drained
1 can Rotel (diced tomatoes with green chilies)
1 can green chilies
1 green bell pepper diced
½ red onion diced
Cilantro chopped
½ cup light Italian dressing
½ teaspoon Garlic powder
Salt and pepper

Instructions

Drain and rinse peas and corn.
Place in a large mixing bowl.
Add diced tomatoes and green chilies.
Finely chop bell pepper, onion, and cilantro.
Add to bowl.
Pour in Italian dressing and sprinkle garlic powder, salt, and pepper.
Stir until everything is coated.
You can add additional dressing if you want more.
Refrigerate for an hour before serving.
Serve cold.
Store in refrigerator in an airtight container and keep for up to 3-5 days.

Notes

Variety: chopped carrots, celery, even cucumber if that’s your thing.
I took my leftover salad and washed the dressing off and used as a base for vegetable beef stew.

Be honest, are you a black-eyed pea girl? I think this would be great with black beans as well or even a little edamame mixed in. I love high protein and snuck in extra veggies.

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