Cowboy Caviar

Cowboy caviar is made with black-eyed peas and black beans, corn, bell pepper, onion and cilantro tossed in tangy Italian dressing. I typically think of cowboy caviar as a warm weather salad, but it’s made with ingredients that are readily available year-round.

This Cowboy Caviar makes a great side dish for any picnic, potluck, or party, and is a great way to use up your summer produce. Everyone who tried this cowboy caviar loved it and the bowl was scraped clean in record time.

Ingredients:

How to Make Cowboy Caviar?

1. First and foremost, drain and rinse your beans and corn. I used a couple of cleaned paper towels to pat dry the beans and corn after they are rinsed.
2. Using a cutting board, chop and dice all of your vegetables and set them aside.
3. Press and roll and cut the lime in half.
4. Add all of the dry ingredients first then add all of the liquid ingredients one at a time.
5. Mix it all and serve.

   

Preparation Tip:

1. Rinse, drain, and pat dry the beans before adding them to the bowl.
2. The longer you let the flavors settle, the richer the flavors become.
3. Add ½ tsp. of cayenne pepper to give the dip a little kick.
4. This Texas Salad can also be made with balsamic vinaigrette or any vinaigrette of your choice instead of adding white wine vinegar.

Recipe Tip:

If you ask me, the trick to the best possible cowboy caviar is to dice the ingredients that need dicing very small, the smaller the better.

How to Serve?

1. As Salad: Serve your cowboy caviar as a bean salad or as a dip with sturdy tortilla chips. This recipe happens to be vegan and gluten free, so it will please everyone at a party.
2. Launch: Cowboy caviar is lovely for lunch with a sandwich or quesadilla.
3. Breakfast: Cowboy Caviar also serve in breakfast with scrambled or fried eggs and a warm tortilla.

Store & Leftover:

Cowboy Caviar is a great healthy snack to keep in the fridge and keeps well for several days.