Name: Cowboy Caviar
Yield: 8 1/3 cup servings
Ingredients: 1/4 cup extra virgin olive oil; 2 tablespoons red wine vinegar; 2 tablespoons lime juice; 2 cloves garlic (minced); 3 medium Roma tomatoes (diced); 1/4 medium red onion (diced); 15 ounce can No Salt Added Black Beans (drained and rinsed); 15 ounce can No Salt Added Whole Kernel Corn (drained and rinsed); 15 ounce can Low sodium Pinto beans (drained and rinsed); 1 medium red bell pepper (diced); 1 medium poblano pepper (diced); 4 ounce can diced jalapenos; 1/4 cup cilantro (chopped)

Cowboy Caviar

June 17, 2025 by Dinner Tonight

Brighten up your plate with this vibrant, crowd-pleasing Cowboy Caviar! ✨ Packed with wholesome and colorful ingredients like black beans, corn, and fresh bell peppers, it’s a delicious way to get your veggies in. Healthy, refreshing, and incredibly satisfying. Minimal cooking with maximum flavor. Your taste buds will thank you!

Cowboy Caviar

Servings

8 1/3 cup servings

Servings

8 1/3 cup servings

Cowboy Caviar

Servings

8 1/3 cup servings

Servings

8 1/3 cup servings

Ingredients

1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons lime juice
2 cloves garlic minced
3 medium Roma tomatoes diced
1/4 medium red onion diced
15 ounce can No Salt Added Black Beans drained and rinsed
15 ounce can no salt added whole kernel corn drained and rinsed
15 ounce can low sodium pinto beans drained and rinsed
1 medium red bell pepper diced
1 medium poblano pepper diced
4 ounce can diced jalapenos
1/4 cup cilantro chopped

Servings: 1/3 cup servings

Units:

Instructions

Make the dressing: In a medium bowl, whisk the olive oil, vinegar, lime juice and garlic to combine.
Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño, poblano and cilantro. Toss to cover with plastic wrap and refrigerate for 2 hours before serving.
To serve, toss well and serve with baked tortilla chips.

Recipe Notes

Cowboy Caviar

Nutrition Facts
Serving size 1/3 cup
servings per container 8

Amount per serving
Calories 200

% Daily Value
Total Fat 8 g 10 %
Saturated Fat 1 g 5 %
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 160 mg 7 %
Total Carbohydrate 26 g 9 %
Dietary Fiber 6 g 21 %
Total Sugars 5 g
Added Sugars 0 g 0 %
Protein 6 g

Vitamin D 0 mcg 0 %
Calcium 37 mg 2 %
Iron 1 mg 6 %
Potassium 503 mg 10 %

Greek Orzo Pasta Salad

June 3, 2025 by Dinner Tonight

This isn’t your average pasta salad, we’ve given it a nutritious twist with chickpea orzo for a protein boost and a zesty lemon pepper vinaigrette that brings the flavor to life!

Packed with all your Greek salad favorites, think juicy tomatoes, crisp cucumbers, Kalamata olives, red onion, and a sprinkle of feta, it’s colorful, crave-worthy, and perfect for picnics or meals on the go.

Take it to the park, prep it for lunch, or serve it as a light summer dinner. However you enjoy it, this one’s a keeper!

Greek Orzo Pasta Salad

Servings

16 3/4 cup servings

Servings

16 3/4 cup servings

Greek Orzo Pasta Salad

Servings

16 3/4 cup servings

Servings

16 3/4 cup servings

Ingredients

Dressing

4 tablespoons lemon juice
4 tablespoons red wine vinegar
1/2 tablespoon lemon zest
1 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon dijon mustard
1/2 cup extra virgin olive oil

Salad

10 ounces chickpea orzo pasta
2 cups romaine lettuce hearts chopped into ½-inch pieces
2 cups cherry tomatoes quartered (or halved if small, to match size of other ingredients)
1 medium orange bell pepper diced into ½-inch pieces
1 medium English cucumber diced into ½-inch pieces
1/2 small red onion finely chopped
1/4 cup fresh herbs minced (such as dill, mint, basil, oregano, or parsley - use your favorite mix)
1/2 cup kalamata olives halves
1/2 cup reduced fat feta cheese crumbled

Servings: 3/4 cup servings

Units:

Instructions

Dressing:

Whisk together lemon juice, vinegar, lemon zest, mustard, pepper, and salt.
Begin adding the oil in a thin, steady stream while whisking or blending vigorously.

Salad

Bring a large pot of water to a boil.
Prepare the pasta according to the package directions and drain once cooked.
Once drained toss the orzo with a portion of the dressing so it does not stick together.
Transfer the cooked orzo to a large, shallow container and spread it out evenly to cool quickly and safely.
Once cool, place orzo, lettuce, tomatoes, pepper, cucumber, red onion, herbs, olives, feta, and remaining dressing into a large bowl and mix well.

Recipe Notes

Greek Pasta Salad Nutrition Facts Serving size 3/4 cup 16 Amount per serving Calories 160 % Daily Value Total Fat 10 g 13 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 210 mg 9 % Total Carbohydrate 14 g 5 % Dietary Fiber 3 g 11 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 6 g Vitamin D 0 mcg 0 % Calcium 30 mg 2 % Iron 1.2 mg 6 % Potassium 330 mg 8 %

Fiesta Cucumber Salad

March 17, 2025 by Dinner Tonight

Looking for a refreshing, healthy side dish that’s bursting with flavor? Try Fiesta Cucumber Salad!, packed with crisp cucumbers, colorful veggies, pineapple, and a zesty dressing, it’s the perfect addition to your next meal.

Fiesta Cucumber Salad

Servings

4 1/2 cup servings

Servings

4 1/2 cup servings

Fiesta Cucumber Salad

Servings

4 1/2 cup servings

Servings

4 1/2 cup servings

Ingredients

4 tablespoons Greek yogurt
2 tablespoons cotija cheese
1 lime zest and juice
1/2 teaspoon chili powder
1/4 teaspoon cumin
1 clove garlic minced
1/4 teaspoon salt
2 medium English cucumbers sliced thin
1 cup frozen pineapple thawed and diced
1 cup frozen corn thawed
1/4 cup cilantro chopped
1/2 cup red onion sliced thin

Servings: 1/2 cup servings

Units:

Instructions

Wash hands and clean the cooking area.
In a bowl combine Greek yogurt, cotija cheese, lime zest and juice, chili powder, cumin, garlic, and salt. Whisk together until smooth.
Add cucumbers, pineapple, corn, cilantro, and red onion to bowl with dressing mixture. Stir until well combined.
Store in the refrigerator and serve cold.

Recipe Notes

Quinoa and Chickpea Tabbouleh

March 12, 2025 by Dinner Tonight

Spring is in the air, and it is a great time to enjoy the fresh tastes of the season. Try this delicious dish packed with fresh vegetables and whole grains.

Quinoa and Chickpea Tabbouleh

Servings

6 1 cup servings

Servings

6 1 cup servings

Quinoa and Chickpea Tabbouleh

Servings

6 1 cup servings

Servings

6 1 cup servings

Ingredients

3 cups quinoa cooked
1 cup chickpeas canned
3 medium Roma tomatoes
1 cup cucumber peeled and chopped
1 cup carrots shredded
1/2 cup green onion chopped
1/4 cup parsley chopped
10 mint leaves chopped
1/4 cup lime juice
2 Tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Servings: 1 cup servings

Units:

Instructions

Wash your hands and clean your preparation area.
Prepare the quinoa according to package directions.
Drain and rinse chickpeas and then chop and set aside.
Wash all fresh produce and herbs. Finely chop the vegetables and herbs and mix in a large bowl with chickpeas and quinoa.
In a small bowl, mix the lime juice, olive oil, garlic, cumin, salt, and pepper. Then pour the dressing mixture over the tabbouleh mixture and stir until well mixed.
For a more flavorful dish, refrigerate 30-60 minutes before serving.

Recipe Notes

Cherry Orange Cranberry Sauce

December 19, 2024 by Dinner Tonight

This delicious sauce makes good use of your pressure cooker and leaves room on your stovetop for more delicious holiday dishes. Tangy with a touch of orange, this sauce is great as a side or as a fun way to enjoy sandwiches from your holiday leftovers.

Cherry Orange Cranberry Sauce

CourseSide Dishes

Servings

10 servings

Servings

10 servings

Cherry Orange Cranberry Sauce

CourseSide Dishes

Servings

10 servings

Servings

10 servings

Ingredients

12 ounces dried cranberries no sugar added
1/2 cup unsweetened dried cherries coarsely chopped
1/3 cup water
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup sugar-free orange marmalade
1/4 cup brown sugar

Servings: servings

Units:

Instructions

Combine cranberries, cherries, water, cinnamon, and salt in the inner pot of a multi-functional pressure cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid.
Select sauté function and low heat. Add orange marmalade and brown sugar to the cranberry mixture. Cook and stir to combine, breaking up cranberries, 2 to 3 minutes. Turn off the pressure cooker and let cranberry sauce cool. Sauce will thicken upon cooling. Store in the refrigerator. For the best flavor, bring to room temperature before serving.

Recipe Notes

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