This recipe holds a special place in my heart, as it brings back memories of a family road trip through the Southwest. We stumbled upon a charming little diner in Texas that served a similar dish, and it was love at first bite. The combination of colorful vegetables, beans, and a zesty dressing made it a standout that I knew I had to recreate at home.
Cowboy Caviar is perfect for those hot summer days when you want something light yet satisfying. It’s incredibly versatile and can be served as a dip with tortilla chips, a side dish for grilled meats, or even as a topping for tacos and burritos. The best part? It’s quick and easy to prepare, making it an excellent choice for potlucks, barbecues, or any casual get-together.
I love how customizable this recipe is. If you’re a fan of spice, feel free to add a diced jalapeño or a dash of hot sauce to kick it up a notch. For a touch of sweetness, you can increase the amount of sugar, or even add a bit of honey. Don’t like cilantro? Substitute it with parsley or leave it out altogether. The key is to make it your own and enjoy the process.
Every time I make Cowboy Caviar, I’m reminded of that spontaneous detour and the joy of discovering new flavors with my loved ones. I hope this recipe brings you the same delight and becomes a favorite in your home, just as it has in mine.
Making Cowboy Caviar
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Ingredients
- 1 cup chopped fresh cilantro
- 15 ounces drained and rinsed black-eyed peas
- 1 teaspoon ground cumin
- 1 diced red bell pepper
- 1/3 cup olive oil
- 1 pound Roma tomatoes, seeded and diced
- 1/3 cup white wine vinegar
- 11 ounces drained sweet corn
- 15 ounces drained and rinsed black beans
- Juice of half a lime
- 1 diced red onion
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 tablespoon sugar (optional, up to 1/4 cup if preferred)
Directions
- Combine the olive oil, white wine vinegar, salt, chili powder, cumin, and lime juice in a large bowl.
- Stir in the diced tomatoes, black-eyed peas, black beans, sweet corn, red onion, bell pepper, and chopped cilantro.
- Cover the bowl and refrigerate for at least an hour to allow the flavors to meld together.
- Serve the Cowboy Caviar with your preferred chips, as a side dish, or as a topping for fish or chicken.
- Enjoy your Cowboy Caviar!
FAQs:
Can I use a different type of vinegar for Cowboy Caviar?
Yes, you can substitute white wine vinegar with apple cider vinegar or red wine vinegar. However, keep in mind that this might slightly alter the flavor of the dish.
How long can I store Cowboy Caviar in the refrigerator?
Cowboy Caviar can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to give it a good stir before serving as the ingredients might settle.
Is there a way to make Cowboy Caviar spicier?
Absolutely! You can add diced jalapeños, a dash of hot sauce, or even some crushed red pepper flakes to give your Cowboy Caviar an extra kick.
Can I make Cowboy Caviar ahead of time?
Yes, Cowboy Caviar actually tastes better if made a few hours or even a day ahead. This allows the flavors to meld together nicely. Just be sure to store it in the refrigerator until you’re ready to serve.
What can I serve with Cowboy Caviar?
Cowboy Caviar is versatile and can be served with tortilla chips, as a side salad, or as a topping for grilled chicken or fish. It’s also great in tacos or burritos.
Can I omit the sugar in Cowboy Caviar?
Yes, the sugar is optional and can be adjusted or omitted based on your taste preference. If you prefer a less sweet version, feel free to leave it out.
Cowboy Caviar
Ingredients
- 1/3 cup white wine vinegar
- 1/3 cup olive oil
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Juice of 1/2 a lime
- 1 cup red bell pepper diced
- 1 red onion diced
- 1 pound Roma tomatoes seeded and diced
- 15 ounces black beans drained and rinsed
- 15 ounces black-eyed peas drained and rinsed
- 11 ounces sweet corn drained
- 1 cup fresh cilantro chopped
- 1 tbsp sugar optional, up to 1/4 cup if preferred
Instructions
- In a large bowl, mix together the olive oil, white wine vinegar, salt, chili powder, cumin, and lime juice.
- Add the diced tomatoes, black-eyed peas, black beans, sweet corn, red onion, bell pepper, and chopped cilantro.
- Cover the bowl and let it chill in the fridge for at least an hour to let the flavors meld.
- Serve this delicious mix with your favorite chips, as a side dish, or even as a topping for fish or chicken.
- Enjoy your Cowboy Caviar!
