I am a southern California girl, born and raised. Having lived in several states before settling back to my west coast roots, I have found that things are done a little differently here. We love to brunch, are constantly in our cars (because traffic!), and because of the sunshine, we tend to eat a little on the lighter side. As Memorial Day weekend approaches, it’s the signal that summer is right around the corner. So to give the California girl in me a salute, I made a dip that screams the summer months with a west coast twist: California Style Cowboy Caviar.
I replaced the black-eyes peas typically found in Cowboy Caviar recipes with garbanzo beans; added fresh veggies like jicama and avocado; made my own dressing from olive oil and lime juice; and instead of serving them with tortilla chips, I went with a lighter option of Crunchmaster multi seed gluten free crackers. I also used a mini star cutter to create a patriotic theme for this California Style Cowboy Caviar. Perfect for Memorial Day, 4th of July, or a summer potluck party!
Full of protein from the garbanzo and black beans, and packed with the freshest veggies like corn and cherry tomatoes, this California Style Cowboy Caviar will be the biggest hit of the entire summer. Serve with a side of Crunchmaster crackers for that perfect crunch!
- 1 can black beans, rinsed and drained
- 1 can garbanzo beans, rinsed and drained
- 1 can corn, rinsed and drained
- ½ c. cherry tomatoes, quartered
- ⅓ c. cilantro, chopped
- ¼ c. jicama, cubed
- 1 mini orange bell pepper
- 1 mini yellow bell pepper
- ¼ red onion, thinly chopped
- 1 avocado, cubed
- 3 Tbsp. olive oil
- 3 Tbsp. red wine vinegar
- juice of 1 lime
- 1 tsp. italian seasoning
- pinch of sea salt to taste
- Combine everything together except for the avocado.
- Toss with the dressing.
- Add the avocado last and fold in.
- Serve with Crunchmaster gluten free crackers.
This post has been sponsored by Crunchmaster Crackers. All text and opinion are my own.
For more Patriotic themed recipes, check these out: