Snack · 15 min · mexican

Cowboy Caviar with Tortilla Chips

Mexican flavors, weeknight effort. Black-eyed peas meets corn in a 15-minute snack worth keeping in rotation. The macros do the talking: 7g protein, 34g carbs, and 8g fat in every 220-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 1 can Black-eyed peas
• 1 cup Corn
• 1 Bell pepper
• 1 Lime
• 2 cups Tortilla chips

Steps

1. Drain and rinse the black-eyed peas under cold running water until the water runs clear.
2. If using frozen corn, thaw it under warm running water, then pat dry. Wet corn waters down the dressing.
3. Dice the bell pepper small, about the size of the peas, so every scoop gets a bit of everything.
4. Toss the peas, corn, and pepper with the lime juice, a generous glug of olive oil, and 1/2 teaspoon of salt.
5. Rest 10 minutes at room temperature. The lime brightens everything as it sits and the flavors meld.
6. Taste and adjust: it should taste bright and punchy, not flat. Add more salt or lime as needed.
7. Serve with sturdy tortilla chips that won{Q}t snap under the weight of a loaded scoop.

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