Cowboy Caviar
User Reviews
5
Cowboy Caviar
Description
This Cowboy Caviar recipe mixes a variety of vegetables and legumes for a hearty salad with both crunchy and creamy textures. Tomatoes, diced avocado, and bell pepper provide freshness and softness, while black beans and black-eyed peas add creaminess and protein. Corn kernels bring sweetness and slight crunch, complemented by the heat of finely diced jalapeño and the sharpness of red onion.
The dressing consists of olive oil, fresh lime juice, red wine vinegar, sugar, salt, black pepper, and garlic powder, which balance acidity, sweetness, and spice. Tossed together, the ingredients are well coated, providing a bright, tangy, and slightly spicy flavor. The salad is chilled to allow flavors to meld and served cool.
Cowboy Caviar functions as a versatile complement for casual meals, excellent as a dip for tortilla chips or as a side to grilled meats and other dishes. Its refreshing quality and blend of textures make it suitable for gatherings or light meals. The use of thawed frozen corn adds convenience without sacrificing flavor or texture.
If not eaten immediately, stirring before serving helps redistribute dressing and refresh texture. The avocado adds creamy elements but should be consumed within a day to prevent browning. The salad’s components maintain their individual colors and flavors well when combined.
Ingredients
- 3 Roma tomato seeds removed, diced
- 2 avocado diced
- ⅓ cup red onion diced
- 15 ounces black beans 1 can, rinsed and drained, canned
- 15 ounces black-eyed peas 1 can, rinsed and drained, canned
- 1 ½ cups corn kernels thawed, frozen
- 1 bell pepper diced, any color
- 1 jalapeño seeds removed, finely diced
- ⅓ cup cilantro chopped, fresh
- tortilla chips for serving
DRESSING
- ⅓ cup olive oil
- 2 tablespoons lime juice fresh
- 2 tablespoons red wine vinegar
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.
- In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
- Pour dressing over other ingredients and stir/toss very well.
- Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.
Notes
- Calories listed do not include tortilla chips; add chips separately when serving.
- Frozen corn can be added directly frozen unless the salad will be eaten right away, as it thaws quickly in the mix.
- Stir the salad well before serving if refrigerated to redistribute dressing and ingredients evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214 | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 248mg | 10% |
| Potassium | 490mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
| Vitamin A | 585IU | 12% |
| Vitamin C | 22.9mg | 25% |
| Calcium | 29mg | 3% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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