Cowboy Caviar Recipe
Cowboy Caviar is a refreshing and vibrant salad that bursts with color and flavor. Perfect for any occasion, this dish combines creamy avocados, sweet corn, juicy tomatoes, and a hint of heat from jalapenos, all tossed in a zesty dressing. Whether you're serving it as a dip with tortilla chips or as a side for grilled meats, Cowboy Caviar is sure to be a crowd-pleaser, bringing a delightful mix of textures and tastes to your table.
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Servings: 12 servings
Ingredients
- 2 ripe avocados diced
- 1 ½ cups frozen sweet corn thawed (or use directly from the freezer if serving immediately)
- ⅓ cup finely chopped cilantro
- ⅓ cup red onion diced
- 1 jalapeno pepper seeds removed and finely diced
- 1 bell pepper diced (any color)
- 3 Roma tomatoes seeds removed and diced
- 15 oz black beans rinsed and drained
- 15 oz black-eyed peas rinsed and drained
- Tortilla chips for serving
Dressing
- ⅓ cup olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
Instructions
- Combine the diced avocados, sweet corn, chopped cilantro, red onion, jalapeno, bell pepper, tomatoes, black beans, and black-eyed peas in a large mixing bowl. Mix thoroughly to ensure all ingredients are evenly distributed.
- In a separate smaller bowl, whisk together the olive oil, fresh lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder until the dressing is well-blended.
- Pour the prepared dressing over the salad ingredients and toss everything together until well-coated with the dressing.
- Refrigerate the salad until ready to serve. If not serving immediately, remember to toss the salad again before serving to redistribute the dressing. Serve with tortilla chips for a delightful crunch.
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