Recipe Details

This bright and vibrant Cowboy Caviar, also know as Texas caviar, is a delicious option for casual parties and tailgating. While it’s scrumptious served with tortilla chips for dipping, it can also be used as a side dish or as a topping for salads and tacos. Regardless, it adds punch and flavor to any meal.

Ingredients:

1 14 oz can black beans drained and rinsed

1 14 oz can black eyed peas drained and rinsed

1 14 oz can whole kernel sweet corn drained

4 medium Roma tomatoes diced

1 medium poblano pepper seeded and diced

1 medium red bell pepper seeded and diced

1 medium red onion diced

⅓ cup roughly chopped cilantro, optional

2 medium avocados peeled and cubed

Dressing:

¼ cup fresh lime juice

1 tsp salt

1 tsp sugar or honey

1 tsp ground cumin

1 tsp dark chili pepper or paprika

1 tsp granulated garlic or 2 cloves garlic minced

1 tsp onion powder

few dashes hot sauce i.e. Cholula or Valentina, optional

¼ cup vegetable or canola oil

Directions:

In a large mixing bowl, toss together, tomatoes, black beans, black eye peas, corn, poblano, red pepper, onion and cilantro. 

(Reserve avocado to add before serving.) 

To make the dressing: 

In a small mixing bowl whisk together lime juice, salt, sugar, cumin, chili powder, garlic and onion powder and hot sauce. 

Slowly drizzle in the oil whisking constantly until slightly thickened. 

Pour dressing over the rest of the ingredients. 

Mix well. 

Chill in an airtight container for 4 hours. 

Mix avocado into the cowboy caviar just before serving as an appetizer with tortilla chips, a side dish or as a topping for salads and tacos.