Go Back

Cowboy Caviar

Cowboy Caviar is a vibrant and nutritious dish made with beans, veggies, and spices, perfect for parties, picnics, and snacking.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
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.