with Lisa Farrar, The Plant Based Health Coach

Cowboy Caviar

Prep Time

10 Minutes

Cooking Time

No Cook Time


1 can blackeyed peas, rinsed and drained

1 can white shoepeg corn, drained

2 roma tomatoes, seeded and chopped

1 bunch green onions, chopped

1 bunch cilantro, chopped

1 avocado, chopped

1/2-1 Tbsp minced garlic (depending on taste)

1/4 cup EVOO

1/4 cup red wine vinegar

1 Tbsp ground cumin

Salt and pepper to taste

Optional: 1-2 jalopenos, seeded, cored, and chopped


Mix everything in medium sized bowl. Enjoy immediately or chill for 1-2 hours before serving.


Serve with corn chips or top on salad (goes great in romaine lettuce leaves as a wrap)!


This recipe was inspired and adapted from Joachim Buttress, a dear friend.