Vegan Cowboy Caviar
Total time
–minCook time
–minPrep time
–min
Ingredients
- 14½ ounces fire-roasted diced tomatoes
- 15 ounces black beans, drained and rinsed
- 16 ounces salsa verde
- 6 ounces corn
- 1 whole limes (optional)
- a dash of chili powder
- a dash of chipotle powder (optional)
Instructions
Combine tomatoes (with juices), black beans (drained and rinsed), salsa verde and corn in a large pot or slow cooker. Add several dashes of chili powder (or chipotle powder if you like it HOT, but remember that a little goes a long way!). Taste, adding more spices to taste. Heat over low heat until thoroughly warm. Add lime juice to taste, if desired, just before serving.
Chef's Note: I love using fire-roasted corn in this recipe.
Nutrition
Servings per batch: 4
- Calories: 181
- Fat: 1.40g
- Carbohydrate: 34.10g
- Dietary Fiber: 8.40g
- Sugars: 6.50g
- Protein: 9.70g
Total time
–minCook time
–minPrep time
–minIngredients
14½ ounces fire-roasted diced tomatoes- 15 ounces black beans, drained and rinsed
- 16 ounces salsa verde
- 6 ounces corn
- 1 whole limes (optional)
- a dash of chili powder
- a dash of chipotle powder (optional)
Instructions
Combine tomatoes (with juices), black beans (drained and rinsed), salsa verde and corn in a large pot or slow cooker. Add several dashes of chili powder (or chipotle powder if you like it HOT, but remember that a little goes a long way!). Taste, adding more spices to taste. Heat over low heat until thoroughly warm. Add lime juice to taste, if desired, just before serving.
Chef's Note: I love using fire-roasted corn in this recipe.
Nutrition
Servings per batch: 4
- Calories: 181
- Fat: 1.40g
- Carbohydrate: 34.10g
- Dietary Fiber: 8.40g
- Sugars: 6.50g
- Protein: 9.70g
