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Tropical Pineapple Cowboy Caviar Salsa

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A bright and refreshing tropical cowboy caviar salsa made with sweet pineapple, hearty beans, crisp vegetables, and a zesty lime dressing. Perfect as a dip, topping, or light side dish.

Ingredients

  • 2 cups fresh pineapple, diced
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) black-eyed peas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 1/2 red onion, finely diced
  • 1 jalapeño, seeded and minced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 2 limes
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Dice the fresh pineapple, bell pepper, red onion, and jalapeño into small, even pieces.
  2. Drain and rinse the black beans and black-eyed peas thoroughly.
  3. In a large bowl, combine pineapple, black beans, black-eyed peas, cherry tomatoes, bell pepper, red onion, jalapeño, and cilantro.
  4. In a small bowl, whisk together lime juice, olive oil, red wine vinegar, honey, salt, and black pepper.
  5. Pour the dressing over the mixture and gently stir until evenly coated.
  6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Stir well before serving and adjust seasoning if needed.

Notes

  • Add diced avocado just before serving for extra creaminess.
  • Leave some jalapeño seeds or add crushed red pepper flakes for more heat.
  • Substitute part of the pineapple with mango for a different tropical flavor.
  • Serve with tortilla chips, over grilled chicken, or in tacos.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Do not freeze, as fresh ingredients may become watery after thawing.

Nutrition

Find it online: https://cookedbymaya.com/tropical-pineapple-cowboy-caviar-salsa/