Cowboy Caviar

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This homemade cowboy caviar recipe is made with all-natural ingredients! Serve it as salad or dip—it’ll be a hit at your next party. Vegan and gluten free. Made with black-eyed peas, black beans, and veggies, this cowboy caviar is an easy, fresh, and flavorful dip. It’ll be a hit at your next potluck or party!

This recipe yields a big bowl of dip, but I don’t think you’ll have any trouble polishing it off. I hope you enjoy this cheekily titled delight!

How to Serve Cowboy Caviar

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. It’s also a great healthy snack to keep in the fridge and keeps well for several days.

You can also turn this dip into a green salad by serving it on lettuce. Add a squeeze of lime, some crumbled feta and a sprinkle of crushed corn chips or toasted pepitas (green pumpkin seeds).

How to make Cowboy Caviar:

Ingredients

  • 1½ cups cooked black beans, drained and rinsed
  • 1½ cups cooked black-eyed peas, drained and rinsed
  • 2 cups cherry tomatoes, halved
  • 1 cup corn kernels
  • 1 red bell pepper, stemmed, seeded, and diced
  • ½ cup diced red onion
  • 1 medium jalapeño pepper, finely chopped
  • Juice of 1 lime
  • 2 large avocados, pitted and diced
  • ¼ cup chopped fresh cilantro
  • Tortilla chips, for serving

Dressing:

  • 2 tablespoons plus 1 teaspoon red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • ½ teaspoon honey
  • 1 garlic clove, minced
  • 1½ teaspoons sea salt
  • ½ teaspoon freshly ground black pepper
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Directions:

  1. In a large bowl, stir together the black beans, black-eyed peas, tomatoes, corn, bell pepper, onion, jalapeño, and lime juice.
  2. Make the dressing: In a small bowl, whisk together the vinegar, oil, cumin, cayenne, honey, garlic, salt, and pepper. Pour the dressing over the bean mixture. Fold in the avocado and cilantro, and season to taste.
  3. If time allows, refrigerate for 1 hour to allow the flavors to marry. Serve with tortilla chips.

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