Cowboy Caviar

why make this recipe

Cowboy Caviar is a vibrant and tasty dish that brings together the flavors of beans, veggies, and spices. It’s a great option for parties, picnics, or as a quick snack. This recipe is not only colorful but also packed with nutrients. Plus, it’s easy to make and can be adjusted to fit your taste. Whether you’re vegan, vegetarian, or just looking for a healthy option, Cowboy Caviar is a crowd-pleaser.

how to make Cowboy Caviar

Ingredients:

• 1 15-ounce can black beans
• 1 15-ounce can black-eyed peas
• 1 15-ounce can sweet corn
• 1 1/2 cup pico de gallo
• 1/2 medium red bell pepper (seeded and finely chopped)
• 1/2 medium green bell pepper (seeded and finely chopped)
• 1/2 medium red onion (finely chopped)
• 1/4 bunch cilantro (chopped, then measured to about 1/2 cup)
• 2 medium avocados (optional)
• 1/4 cup olive oil (or avocado oil)
• 2 tablespoon red wine vinegar
• 1 teaspoon honey (omit for vegan)
• 1 teaspoon lemon juice
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon onion powder
• 1/8 teaspoon black pepper
• pinch red pepper flakes (optional)

Directions:

1. Drain and rinse your black beans and black-eyed peas. Drain the sweet corn.
2. In a large mixing bowl, combine the corn, pico de gallo, chopped peppers, onion, cilantro, rinsed beans and peas, and drained corn.
3. Whisk together and pour on the Italian dressing and mix until evenly coated.
4. Add your avocado last, gently folding it in to avoid smashing, just before serving. If you are not serving right away, don’t add avocado until you are.
5. Serve immediately with tortilla chips or tostones, or chill for later to let the flavors really shine.
6. Store in a sealed container in the fridge for up to 4 days.

how to serve Cowboy Caviar

Cowboy Caviar is best served fresh with tortilla chips or tostones. It can also be used as a filling in tacos, burritos, or salads. The dish is very versatile, and you can pair it with your favorite protein for a complete meal.

how to store Cowboy Caviar

To keep Cowboy Caviar fresh, store it in a sealed container in the refrigerator. It will stay good for up to 4 days. If you’ve added avocado, it’s best to eat it right away, as the avocado can brown and change the dish’s texture.

tips to make Cowboy Caviar

• To save time, use canned ingredients but choose low-sodium options if possible.
• Customize the spice level by adding more or less red pepper flakes.
• For extra crunch, consider adding diced cucumber or jicama.

variation

You can swap out the beans or add different vegetables based on what you have available. Some people like to add jalapeños for extra heat or swap the sweet corn for roasted corn for a smoky flavor.

FAQs

1. Can I make Cowboy Caviar ahead of time?
Yes, you can make it ahead of time, but it’s best to add the avocado just before serving to keep it fresh.

2. Is Cowboy Caviar vegan?
Yes, if you omit the honey, it can be a vegan-friendly dish.

3. Can I use frozen corn instead of canned?
Yes, you can use frozen corn. Just make sure to cook and cool it before adding it to the mixture.

Cowboy Caviar

Cowboy Caviar is a vibrant and nutritious dish made with beans, veggies, and spices, perfect for parties, picnics, and snacking.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 8 servings

Course: Appetizer, Side Dish, Snack

Cuisine: American, Tex-Mex

Calories: 160

Ingredients Method Notes

Ingredients

  

Canned Ingredients

• 1 15-ounce can black beans Drain and rinse before using.
• 1 15-ounce can black-eyed peas Drain and rinse before using.
• 1 15-ounce can sweet corn Drain before using.

Fresh Vegetables

• 1.5 cups pico de gallo
• 1/2 medium red bell pepper Seeded and finely chopped.
• 1/2 medium green bell pepper Seeded and finely chopped.
• 1/2 medium red onion Finely chopped.
• 1/4 bunch cilantro Chopped, then measured to about 1/2 cup.
• 2 medium avocados Optional; add just before serving.

Dressing & Spices

• 1/4 cup olive oil Or avocado oil.
• 2 tablespoons red wine vinegar
• 1 teaspoon honey Omit for vegan.
• 1 teaspoon lemon juice
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon onion powder
• 1/8 teaspoon black pepper
• pinch red pepper flakes Optional, adjust to taste.

Method

 

Preparation

1. Drain and rinse the black beans and black-eyed peas. Drain the sweet corn.
2. In a large mixing bowl, combine corn, pico de gallo, chopped peppers, onion, cilantro, rinsed beans, and peas.
3. Whisk together the dressing ingredients and pour it over the mixture, mixing until evenly coated.
4. Add the avocado last, gently folding it in just before serving to avoid smashing.

Serving

1. Serve immediately with tortilla chips or tostones, or chill for later to let the flavors blend.

Notes

To keep Cowboy Caviar fresh, store in a sealed container in the refrigerator for up to 4 days. If avocado is added, eat it right away to prevent browning.