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Cowboy Caviar Recipe

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3.8 from 54 reviews

Cowboy Caviar is a vibrant, colorful, and fresh Tex-Mex salad featuring sweet corn, cherry tomatoes, bell peppers, black beans, black-eyed peas, and a zesty lime vinaigrette. This versatile dish is perfect as a dip served with tortilla chips or as a hearty, healthy side salad. The combination of fresh vegetables, beans, and a tangy dressing creates a delightful balance of flavors and textures in just 25 minutes.

Ingredients

Vegetables and Beans

  • 1-3/4 cups sweet corn (fresh or frozen)
  • 1-3/4 cups cherry tomatoes, quartered (1 (10-ounce) container)
  • 1 cup diced bell peppers (1/2 red and 1/2 green)
  • 1/3 cup diced red onion
  • 2 tablespoons finely diced jalapeño
  • 1/3 cup finely chopped cilantro (measured after chopping; about 1 bunch)
  • 1 (15.25-ounce) can black beans, drained and rinsed
  • 1 (15.5-ounce) can black-eyed peas, drained and rinsed
  • 2 ripe avocados, diced (optional, about 1 cup)

Dressing

  • 2 tablespoons red wine vinegar
  • Zest and juice of 1 large lime (about 1/4 teaspoon zest and 2 tablespoons juice)
  • 1 teaspoon chili powder
  • 1 teaspoon sugar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Dijon-style mustard
  • 1/4 teaspoon garlic powder
  • 1/3 cup olive oil
  • Salt and pepper to taste (approximately 1 teaspoon salt total)

For Serving

  • Tortilla chips

Instructions

  1. Prepare Veggies: Dice all vegetables so they are roughly the same size as the beans for uniform texture. If using fresh corn, cut kernels off the cob. Slice cherry tomatoes into quarters, dice bell peppers evenly, and finely dice red onion, jalapeño, and cilantro.
  2. Sauté Corn: In a skillet, heat a drizzle of olive oil over medium-high heat. Add fresh or frozen corn and sauté, stirring occasionally, for about 5 to 8 minutes until cooked through. Remove from heat and allow the corn to cool completely before assembling the salad.
  3. Combine Ingredients: In a large bowl, mix the cooled corn, cherry tomatoes, diced bell peppers, red onion, jalapeño, cilantro, black beans, and black-eyed peas until well combined.
  4. Make Dressing: In a mason jar or small bowl, combine the lime zest and juice with red wine vinegar, chili powder, sugar, ground cumin, paprika, Dijon mustard, garlic powder, and olive oil. Seal the jar and shake vigorously until the dressing is fully emulsified. Season with about 1/2 teaspoon salt and 1/2 teaspoon pepper, adjusting to taste.
  5. Finish Salad: Just before serving, gently fold in the diced avocados, if using. Drizzle the dressing over the salad and toss carefully to coat everything evenly. Taste and adjust seasoning with additional salt and pepper if needed.
  6. Serve: Serve the cowboy caviar chilled or at room temperature with tortilla chips for dipping or as a side salad.

Notes

  • Note 1: Finely diced red onion adds a sharp crunch but can be substituted with green onions for a milder flavor.
  • Note 2: Adjust jalapeño quantity according to your heat preference; remove seeds for less heat.
  • Fresh corn is preferred for sweetness and texture but frozen corn works equally well when sautéed.
  • Dressing can be made ahead and stored in the refrigerator up to 2 days; bring to room temperature before serving.
  • Avocados are optional but add creaminess; fold in right before serving to prevent browning.

Find it online: https://justsosavory.com/cowboy-caviar-recipe/