Cowboy Caviar Recipe
User Reviews
5
Cowboy Caviar Recipe
Description
The Cowboy Caviar Recipe features a blend of black-eyed peas, black beans, corn, and crisp diced vegetables enveloped in a bright dressing made with olive oil, sugar, and vinegar seasoned with chili powder and salt. The combination adds textural contrast between creamy beans and crunchy vegetables. The vinaigrette balances sweetness and tang, complemented by the fresh flavors of tomatoes, cilantro or parsley, and colorful bell peppers. Chilling the mixture allows flavors to meld.
The preparation involves mixing the vegetables and beans, then gently tossing them in the dressing, which is whisked separately to ensure the sugar dissolves and the flavors combine smoothly. This dish can be served cold as a refreshing salad or dip. It pairs well with grilled meats or tortilla chips.
The recipe yields about 12 cups, ample for approximately 24 half-cup servings. Adjust sugar in the dressing to taste, starting with less and increasing gradually. Different vinegars or lime juice can substitute for white wine vinegar. Corn can be used canned, drained, or frozen as preferred, affecting sweetness. Store leftovers covered in the refrigerator for up to 3 to 4 days to maintain freshness.
Ingredients
For the dressing:
- 1/2 cup olive oil
- 1/4 cup granulated sugar or to taste (see note 1)
- 1/4 cup white wine vinegar (see note 2)
- 1 teaspoon chili powder
- salt
For the vegetables:
- 1 pound Roma tomato seeded and diced
- 1 (15 ounce) can black-eyed peas drained and rinsed
- 1 (15 ounce) can black beans drained and rinsed
- 1 (11 ounce) can sweet corn drained (see note 3)
- 1 red onion peeled and diced
- 1 green bell pepper stemmed, seeded, and diced
- 1 red bell pepper stemmed, seeded, and diced
- 1 cup cilantro or fresh parsley, chopped, from 1 bunch, fresh
Instructions
- To make the dressing, in a small bowl whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt to taste (I like 1 teaspoon).
- In a large bowl, add tomatoes, black-eyed peas, black beans, corn, red onion, bell peppers, and cilantro. Drizzle with the dressing and stir to combine. Cover and chill until serving time.
Notes
- Adjust sugar in the dressing incrementally to suit your taste, starting with one tablespoon before adding more.
- White wine vinegar can be substituted with apple cider vinegar, red wine vinegar, or lime juice according to preference.
- Use canned sweet corn drained well or frozen corn as alternatives to "shoepeg" corn for subtle variation in sweetness.
- This recipe yields about 12 cups, sufficient for 24 servings of 1/2 cup each, suitable for parties or family meals.
- Store the Cowboy Caviar in an airtight container in the refrigerator and consume within 3 to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings (1/2 cup each)
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 80kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 4mg | 0% |
| Potassium | 140mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 402IU | 8% |
| Vitamin C | 13mg | 14% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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