Print Cowboy Caviar Recipe
Cowboy Caviar
A refreshing bean salad/dip with a southwestern flavorPerfect for summer dinner or pot lucks
Equipment
- 1 knife
- 2 bowls
- 1 strainer
- 1 cutting board
Ingredients
- 3 Roma Tomatoes Remove the seeds and chop
- 2 Avocados Chopped
- 1/3 Cup Red Onions Chopped
- 15 Ounces Black Beans Drained & rinsed
- 15 Ounces Black-eyed Peas Drained & rinsed
- 12 Ounces Corn Drained
- 1 Bell Pepper Chopped
- 1 Jalapeno Optional
- 1/3 Cup Cilantro Chopped
- 1/3 Cup Olive Oil Extra Virgin
- 2 Tbsp Lime Juice Fresh Squeezed
- 1 Tbsp Red / White Wine Vinegar Red wine vinegar (white will also work)
- 1/2 Tsp Salt
- 1 Tsp Sugar
- 1/2 Tsp Black Pepper
- 1/4 Tsp Garlic Salt
- 1 Bag Tortilla Chips
Instructions
- Combine tomatoes, avocados, onion, black beans, black-eyed peas, corn, bell pepper, jalapeno, & cilantro in a bowl. Toss well.
- For the dressing: In a separate bowl, whisk olive oil, lime, red (white) wine vinegar, sugar, salt, black pepper, & garlic powder.
- Pour the dressing over the mixture of tomatoes, avocados, onion, black beans, black-eyed peas, corn, bell pepper, jalapeno, & cilantro. Combine thoroughly.
- Keep refrigerated. Toss well before serving. Serve with tortilla chips or as a side dish with chicken or steak
- Cowboy Caviar is best served chilled and will last a couple of days in the refrigerator. You may also wait to add the avocado until you are ready to serve, to avoid the avocado from browning.
Notes
The prep time of 45 minutes includes vegetable preparation such as cleaning and chopping.
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