Cowboy Caviar
User Reviews
4.4
165 reviews
Good
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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
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This Cowboy Caviar recipe is one of my favorite recipes to bring to a potluck or BBQ. Black beans, black eyed peas, avocado, tomatoes, and shoepeg corn tossed in a light zesty Italian dressing.
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Ingredients
- 1 (15 ounce) can black eyed peas, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 can shoepeg corn drained and rinsed (see note)
- 4-5 roma tomatoes seeds removed and diced or 1 pint grape tomatoes, quartered
- 2-3 Diced avocados ripe but still firm
- 4 green onions sliced thin
- around 1/2 to 3/4 cup Zesty Italian dressing
- 1/2 /2 bunch cilantro chopped finely
- juice of 1-2 limes
- ground pepper and 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
- Source: Sheri Denney
- You can also use regular corn or grilled corn when in season.
- If making this ahead of time add everything but the avocado and when you add the avocado squeeze a little lime juice over them so they don't brown as quickly.
Nutrition Information
Show Details
Serving
1grams
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1grams |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
165 reviews
Good
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