Cowboy Caviar (Texas Caviar)
User Reviews
5
Cowboy Caviar (Texas Caviar)
Description
This Texas Caviar combines rinsed and drained black beans with roasted corn kernels or canned corn, diced red, green, and yellow or orange bell peppers, quartered cherry tomatoes, coarsely chopped avocado, and finely minced jalapeños. The salad ingredients are tossed in a dressing whisked from olive oil, lime juice, red wine vinegar, chopped cilantro leaves, hot sauce, kosher salt, and black pepper.
The result is a refreshing and slightly spicy salad with varied textures from the beans and crisp vegetables balanced by creamy avocado. Served chilled or at room temperature, it is commonly paired with tortilla chips for dipping or can be served as a zesty side. Preparation allows for some ingredients to be added just before serving to maintain freshness, particularly the avocado.
Variations in vinegar choice are possible without affecting the overall character much, and the corn can come from different sources such as fresh roasted, canned, or thawed frozen corn. Leftovers can be refrigerated for up to three days with the avocados added prior to serving to prevent browning. The recipe notes clarify that nutrition facts exclude tortilla chips.
Ingredients
- 2 ounce cans black beans rinsed and drained
- 1 ear corn roasted and kernels removed or 1 (11-ounce) can of corn
- 1 small red onion diced
- 1 green bell pepper diced
- 1 yellow bell pepper diced
- 1 red bell pepper diced, or orange bell pepper
- 2 cups cherry tomato quartered
- 2 avocado chopped
- 1 to 2 jalapeños seeded (to taste), minced
- tortilla chips for serving
Dressing:
- 1/3 cup olive oil
- 1/3 cup lime juice
- 1/3 cup red wine vinegar
- cilantro chopped, leaves, handful
- 2 tablespoons hot sauce such as Valentina
- 1 teaspoons kosher salt
- ½ teaspoon black pepper
Instructions
- In a small bowl, whisk together olive oil, lime juice, vinegar, cilantro, hot sauce, salt and pepper. Set aside.
- In a large bowl, combine remaining ingredients. Toss with dressing until well combined.
Notes
- Red wine vinegar can be substituted with apple cider, rice wine, or white vinegar.
- Use roasted corn on the cob, canned sweet corn, or thawed frozen corn as preferred.
- Make ahead by omitting avocados until ready to serve to keep them fresh.
- Refrigerate leftovers for up to 3 days; add avocado just before serving.
- Nutrition facts do not include tortilla chips served alongside.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30servings
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Calories | 73kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 103mg | 4% |
| Potassium | 179mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 21mg | 23% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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