Be warned: this Cowboy Caviar recipe is as addictive as it is easy! If you can chop veggies and open cans, then you’re well on your way to having a delicious, wholesome dish that’s absolutely perfect for potlucks, barbecues, and picnics all summer long.
This recipe relies heavily on the freshness of summer produce, including a colorful assortment of peppers, tomatoes, onions, corn, and herbs. And it’s tossed with a flavorful dressing that’s been boosted with Collagen Peptides! It’s delicious on its own as a salad or served with tortilla chips as a dip! Give it a try for your next party.
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Cowboy Caviar With Collagen Peptides
This Cowboy Caviar recipe is easy, addictive, and perfect for summer potlucks! Made from wholesome ingredients and boosted with Collagen Peptides, it’s a healthy recipe you’ll crave.
¼ cup olive oil
2 scoops Collagen Peptides
2 tablespoon lime juice
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon black pepper
1 15-ounce can black eyed peas, drained and rinsed
1 15-ounce can black beans, drained and rinsed
1 cup sweet corn (fresh, frozen, or canned)
½ cup chopped red onions
½ cup chopped red bell pepper
1 medium jalapeno, deseeded and chopped
1 medium tomato, deseeded and chopped
½ cup chopped cilantro
In a large bowl, add olive oil, Collagen Peptides, lime juice, cumin, chili powder, salt, and black pepper. Whisk to combine.
Add the remaining ingredients to the bowl and mix until well combined and coated with the dressing.
Serve cold or room temperature as a side dish or with tortilla chips as a dip! Store leftovers covered in the fridge for 3-4 days.