Cowboy Caviar Recipe

You can also call this Texas caviar or cowboy caviar. This recipe is made from scratch with only natural ingredients! It will go over well at your next party whether you use it as a salad, or as a dip.  

Cowboy caviar – 2 cans (14 ounces each) black-eyed peas, rinsed and drained, or 3 cups cooked black-eyed pea – 1 can (14 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black bean – 1 ½ cups fresh or defrosted frozen corn kernels (about 2 ears of corn), or 1 can (14 ounces) corn, drained – 1 ½ cups chopped ripe tomatoes (about ¾ pound) – 1 medium red, orange or yellow bell pepper, chopped – ¾ cup chopped red onion (about ½ small red onion) – ½ cup chopped cilantro, leaves and stem – 1 to 2 jalapeños, ribs removed, seeded and finely chopped – 1 avocado (optional) Italian dressing – ⅓ cup olive oil – 3 tablespoons red wine vinegar or lime juice – 2 medium cloves garlic, pressed or minced – 1 to 1 ½ teaspoons salt, to taste – 1 teaspoon dried oregano – ½ teaspoon dried basil – 1 teaspoon maple syrup or honey – ⅛ teaspoon red pepper flake – Freshly ground black pepper, to taste

Ingredient

Direction

Put the drained black-eyed peas, black beans, corn, chopped tomatoes, bell pepper, onion, cilantro, and jalapeño in a large bowl. 

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Avoid browning avocado by dicing it right before serving the dip. Whisk the dressing ingredients in a cup until blended. 

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Mix the dressing in the serving bowl. Taste and add salt and pepper. Add more vinegar or olive oil for a pickled flavour or richness.

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Let the mixture marinate for 20 minutes before serving for best flavour. Avocado should be added right before serving. 

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