Cowboy Caviar
User Reviews
4.4
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Prep Time
15 mins
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Total Time
15 mins
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Servings
10 servings
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Course
Side Dish, Appetizer, Condiments, Others
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Cuisine
Mexican
Cowboy Caviar
Description
This Cowboy Caviar recipe uses a combination of canned and fresh ingredients to create a vibrant salad. Black-eyed peas, black beans, and shoepeg corn are drained and rinsed, combined with diced Roma or grape tomatoes and thinly sliced green onions. The avocado is diced separately and coated lightly with lime juice to slow browning before mixing with the other components.
The salad is dressed with zesty Italian dressing and fresh lime juice, which brings acidity that balances the creamy avocado and hearty beans. Cilantro adds a fresh aromatic element, while salt and black pepper adjust the seasoning. It should be chilled to blend the flavors and served cold.
Cowboy Caviar is commonly eaten as a dip with tortilla chips but also works as a side dish for barbecue or Tex-Mex meals. The recipe notes suggest holding off adding avocado until just before serving if preparing ahead to keep the avocado fresh.
Ingredients
- 1 (15 ounce) can black-eyed peas drained and rinsed
- 1 (15 ounce) can black beans drained and rinsed
- 1 shoepeg corn drained and rinsed (see note, canned
- 4-5 Roma tomato seeds removed and diced or 1 pint grape tomatoes, quartered
- 2-3 avocado ripe but still firm, diced
- 4 green onions sliced thin
- Zesty Italian dressing around 1/2 to 3/4 cup
- 1/2 /2 cilantro chopped finely, bunch
- lime juice juice of 1-2 limes
- black pepper to taste
- kosher salt to taste
Instructions
- Drain and rinse the black eyed peas, black beans, and corn. Add to a large bowl. Add the tomatoes and cilantro to the bowl. Slice the green onions finely and add to the bowl. Dice the avocado and squeeze a little of the lime juice over the avocados so they don't brown as quickly. Squeeze the rest of the lime juice into the bowl. Add the Italian dressing and stir to coat all the ingredients. Add salt and pepper to taste.
- Chill in the refrigerator until cold and flavors have marinated together. This is best served the same day as prepared. Serve with tortilla chips.
Notes
- If making ahead, prepare all ingredients except avocado; add avocado and lime juice just before serving to prevent browning.
- Regular canned corn can be substituted for shoepeg corn, or use grilled fresh corn when in season for variation.
- Chill the salad thoroughly to allow flavors to meld before serving with tortilla chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1grams |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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