Cowboy Caviar
User Reviews
5
Cowboy Caviar
Description
This Cowboy Caviar recipe combines canned black-eyed peas, black beans, and sweet corn with fresh diced green and red bell peppers, finely diced shallots, and chopped cilantro. The dressing blends olive oil, white wine vinegar, granulated sugar, chili powder, ground cumin, salt, and black pepper. Lime juice adds brightness when added before tossing the salad. Once combined, chilling the salad allows the flavors to develop and marry.
The salad offers a mix of creamy beans and sweet corn with the crunch of fresh bell peppers and the mild bite of shallots. The dressing balances acidity, sweetness, and smoky spices, making it livelier and suitable as a side dish or dip.
Cowboy Caviar pairs well with various dishes and is often served cold, making it popular for gatherings and as a refreshing complement to grilled foods or sandwiches.
Adjustable components include types of vinegar, sugar amounts, choice of chili powder, and optional additions like diced tomatoes or avocado to customize heat and flavor profiles. The recipe is flexible to accommodate personal taste and ingredient availability.
Ingredients
Dressing
- 1/3 cup olive oil
- 1/4 cup white wine vinegar
- 1-3 tablespoons granulated sugar see notes below
- 1 teaspoon chili powder
- 1/4 teaspoon cumin ground
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Caviar
- 15 ounce black-eyed peas drained and rinsed, can
- 15 ounces black beans drained and rinsed
- 15 ounce sweet corn drained, canned
- 1/2 cup shallot finely diced
- 1 cup green bell pepper diced
- 1 cup red bell pepper diced
- 1 cup cilantro chopped
- lime squeeze
Instructions
- To make the dressing, whisk the olive oil, vinegar, sugar, chili powder, cumin, salt, and pepper together in a large mixing bowl until well-combined.
- Add the beans, corn, shallot, bell peppers, and cilantro.
- Add a squeeze of fresh lime juice over the top. I use a whole lime (about 2 tablespoons).
- Toss to combine.
- Cover, and chill until ready to serve. This tastes better once it's had a chance to chill for several hours.
Notes
- Reduce olive oil quantity for a lighter dressing if preferred.
- Apple cider vinegar can be substituted for white wine vinegar for a milder acid.
- Sugar amount is adjustable or can be omitted according to taste.
- Use ancho or regular chili powder depending on desired smokiness.
- Shallots give a milder onion flavor; red onion can be used instead.
- Frozen corn may be used after thawing, increasing quantity slightly to 1¼ cups.
- Additional mix-ins such as Roma tomatoes, avocado, or jalapeños can be added for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 187kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 259mg | 11% |
| Potassium | 356mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 579IU | 12% |
| Vitamin C | 28mg | 31% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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