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Cowboy Caviar

I came across this recipe recently when I was looking for a healthy side dish to share at a BBQ and it did not disappoint! This colorful and delicious combo can be used as both a dip or a salad topper. It would also taste great over eggs, on top of tacos, or in a tortilla! It's perfect for summer because it requires no cooking whatsoever and is light and refreshing. Enjoy!


  • 2 15 oz. cans black beans

  • 2 15 oz. cans black eyed peas

  • 1 red bell pepper

  • 1 green bell pepper

  • 1 orange bell pepper

  • 3 roma tomatoes

  • 1/2 red onion

  • 1/2 bunch fresh cilantro

  • 3 tbsp. olive oil

  • 3 tbsp. lime juice

  • 1 tbsp. balsamic vinegar

  • 1 tsp. chili powder

  • 2 tsp. cumin

  • 1 tsp. sea salt

  • 2 packets stevia (about 1 tsp.)


  1. Rinse and drain the beans in a colander.

  2. Dice the peppers, tomatoes, and red onion into bite-size pieces. Roughly chop the cilantro.

  3. Combine the beans and vegetables in a large bowl.

  4. In a small bowl, whisk together the olive oil, lime juice, balsamic vinegar, chili powder, cumin, salt, and stevia.

  5. Pour the dressing over the salad and stir to thoroughly combine. Serve immediately or store in the refrigerator up to 5 days.


*Makes 17 servings.
Per 1/2 c. serving: 118 calories; 3g Fat, 18g Carbs, 6g Protein


If you make a recipe from Fueled and Fit, make sure to post it and tag me (@fueledandfitwellness on Instagram) so I can see your creation!
Original recipe and photos adapted from: