Texas Caviar (Cowboy Caviar)
User Reviews
5
6 reviews
Excellent
Texas Caviar (Cowboy Caviar)
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This Texas Caviar (a.k.a. Cowboy Caviar) is loaded with black-eyed peas, black beans, corn, tomatoes, jalapeno, avocado, and more. We put a twist on it by adding cooked shrimp! Toss it with a tangy lime dressing for a healthy and easy dip, salad, or side dish that everyone will love. You can make it in advance in just 30 minutes!
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Ingredients
For the Texas Caviar:
- 2 oz black-eyed peas drained and rinsed (800 grams, canned
- 1 oz black beans drained and rinsed (400 grams, canned
- 1 oz yellow corn drained and rinsed (400 grams, canned
- ½ red onion chopped
- 1 cup tomato chopped
- 1 jalapeño chopped
- 2 bell pepper chopped (any color of choice
- ¼ cup green onion chopped
- 1 avocado chopped
- 8 oz Shrimp cleaned and tail-off (optional) or 227 grams, cooked, large
For the dressing:
- ¼ cup lime juice
- ¼ cup olive oil
- ½ teaspoon salt or more if desired
- ¼ teaspoon black pepper ground
- 2 garlic minced, cloves
- ½ teaspoon red pepper flakes
- ½ teaspoon cumin ground
- ½ teaspoon honey or sugar
- 3 tablespoon cilantro or parsley, chopped
- corn tortilla chips to serve with
Instructions
- For the dip/salad: In a large mixing bowl, mix all the ingredients for the Texas caviar dip, cover, and refrigerate for at least 1 hour or up to 24 hours. Chill the avocado (whole and unpeeled) for at least one hour. Take off the pit and slice to add to the salad right before serving to prevent turning brown!
- If you want, add cooked shrimp. Or heat a dash of oil in a no-stick skillet over medium heat, season the shrimp with salt and pepper, and sauté until just becomes pinkish. Let it cool before adding to the salad!
- For the cowboy caviar dressing: In another bowl or Mason jar, whisk in/shake well all the ingredients for the dressing. Refrigerate covered.
- Right before serving or about 30 minutes prior, pour the dressing over the Texas caviar and toss until combined. Taste and adjust seasonings if needed.
- Serve with corn tortilla chips as a dip or by itself as a salad or side dish for meats.
Notes
- Storage
- Consume Texas caviar salad within 24 hours if it contains avocado. Or up to 3-4 days if it contains shrimp and no avocado.
- If it doesn’t contain either shrimp or avocado, keep it in the fridge for up to one week in an airtight container.
- Freeze for up to 2 months. Make sure to thaw in the fridge and stir well before serving.
Nutrition Information
Show Details
Calories
81kcal
(4%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Sodium
130mg
(5%)
Potassium
189mg
(4%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
738IU
(15%)
Vitamin C
33mg
(37%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 130mg | 5% |
| Potassium | 189mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 738IU | 15% |
| Vitamin C | 33mg | 37% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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