Cowboy Caviar
Cowboy Caviar is one of the easiest and heart healthiest dishes you can make. This dish is loaded with beans, vegetables and spices and not much else. And it’s awesome that it’s definitely vegan-friendly!
You can call it a dip or salsa but is also a great side dish. Cowboy Caviar does have a bit of a kick but, you can ratchet up the heat by adding more chopped jalapeno or take it down a notch or two to suit your taste. I took cowboy caviar to work for a potluck and it’s been a hit ever since and it’s a staple at our backyard barbeques.
This budget-friendly dish pairs well with chicken or pork but it is also great by itself. And, most of the ingredients are staples that you probably already have in your cupboard.
Adjust it to Your Taste
Cowboy caviar is also a dish that you can add or take away anything you want or need to to make it yours. Would it still be authentic? If it’s got what you like in it then yes, yes it would. You may not like black-eyed peas, my husband hates them and says they taste like dirt. Take them out. You like garbanzo/chick peas? Toss em’ in! Some people hate the taste of cilantro, I’m in love with it myself but, switch it out if it’s detestable to you with curly or flat leaf parsley. I’d advise if you’re including avocado in your caviar, don’t toss it in until you’re ready to actually serve. Avocado oxidizes quickly and will definitely not look very appetizing. I love cojito cheese and look for every opportunity to add some in different dishes. Cojito and cowboy caviar were made for each other.
Looking for another way to enjoy black-eyed peas? Try my hoppin’ John recipe.
Cowboy Caviar
Ingredients
- 2 cup Black-eyed peas
- 2 cup Black beans
- 2 cup White beans
- 1½ cup Diced roma tomatoes
- 1 cup Whole kernel corn
- ½ cup Green bell pepper, finely diced
- ½ cup Red bell pepper, finely diced
- ½ cup Yellow bell pepper, finely diced
- ½ cup Shallots or red onion, finely diced
- 1 Avocado
- 1 Jalapeno pepper, seeded and finely chopped
- ½ cup Cilantro, plus 2 tbsp for garnish
- ½ cup Olive oil
- ⅓ cup Lime juice
- 2 tbsp Honey
- 1 tbsp White wine vinegar
- ½ tbsp Chili power
- ½ tbsp Minced garlic
- 1 ½ tsp Cumin
- 1 tsp Cayenne pepper
- 2 tbsp Lemon juice for avocado
- Salt to taste
Instructions
- In a small bowl, chop avocado and toss with lemon juice to prevent oxidation. Set aside. In a large bowl, combine beans, tomatoes, corn, bell peppers, shallots or onions, avocado and jalapeno. Using a strainer, strain any liquid out of mix. In a separate bowl, make the dressing.
- Whisk together olive oil, lime juice, honey, vinegar, chili powder, garlic, cumin and cayenne pepper. Pour dressing over the mixture of beans and vegetables and fold the mixture ensuring beans and vegetables are covered with the dressing mixture. Refrigerate at least 4 hours before serving. Serve up in a pretty bowl with corn chips on the side for dipping (optional). Garnish with cilantro leaves.
Retta, looking forward to your recipes and ideas……
Thanks Karla. Don’t forget to subscribe!
Looks interesting, let me know the next time you make it, so I can try it.
Thanks for visiting, Bonita. Cowboy caviar is delicious. Don’t forget to subscribe to stay up to date on more great recipes.
We will be there in July to try your version.. Sounds delicious!!!
Thanks for visiting Retta Cooked It!
I already know how tasty this dish is because Retta Cooked It!
🙂